Legendary plum pie from The New York Times: history and recipe for a delicious dessert for tea

Every September from 1983 through 1989, until the editors decided that enough was enough, The New York Times published a recipe for plum cake. But, afterward, outraged readers kept demanding the dessert recipe and, to counter the outrage, the recipe was printed again one last time in the paper in large type, with a broken line around it to encourage people to cut it out and hang it, say, on the refrigerator. But, even afterward, readers demanded again and again that the much-loved recipe for delicious plum baking be printed.

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Culinarian Jana shared a delicious plum pie recipe on Instagram from The New York Times.

Ingredients:

• butter - 110 g
• sugar - 100 g
• eggs - 2 pcs.
• leavening agent - 1 tsp.
• flour - 150 g

For sprinkles:

• 2 tsp. cinnamon + 2 tsp. sugar

Method of preparation:

1. Mix the butter and sugar, then add one egg at a time, mixing each one. Then add the flour in batches with the baking powder.

2. Place the prepared dough in a parchment-lined mold. Place the plums on top, pressing them slightly into the dough.

3. Sprinkle with the sugar and cinnamon mixture and bake for 40 minutes at 180 C.

Also on OBOZREVATEL you can read the recipes:

• Lenten pie with cherries
• Oat cake without flour, sugar and butter
• Apple pie on kefir with semolina