A favorite version of "my mother's mystery cake" is made with plums—I love their tartness. It is also delicious with apples and peaches. Serve the cake plain or with whipped cream. And make enough to have some left over—it's even better the following day. — Sylvia Paley
Servings: Makes 8 servings
  • 1 1/4 cups cake flour (not self-rising)
  • 1 tsp. baking powder
  • Pinch salt
  • 1 stick butter
  • 10 Tbsp. sugar
  • 1 large egg
  • 3 (1 pound) large ripe black plums, pitted, quartered, each quarter cut into 3 slices (or use ripe peaches or peeled Granny Smith apples)
  • 1 tsp. lemon juice
  • 1/8 tsp. ground cinnamon
  • Directions
    Preheat oven to 375°. Grease a 9-inch round cake pan. Sift flour, baking powder, and salt in a small bowl.

    In a medium saucepan, melt 6 tablespoons of butter over low heat. Stir in 6 tablespoons sugar and let cool 10 minutes. dd egg and stir well. Stir in flour mixture. Spread dough in pan with the back of a spoon. Arrange plums in a circle with a few slices in the middle, skin side up, pressing lightly into dough. Drizzle plums with lemon juice and sprinkle with remaining 4 tablespoons sugar. Sprinkle with cinnamon. Dot with remaining 2 tablespoons butter.

    Bake 25 or 30 minutes, or until a fork inserted in center of dough comes out clean. Cool on the wire rack and serve warm or at room temperature. 


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