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Hungarian Plum Cake
This is another of the recipes Pamela sent me. It is a summer favorite. Also easy to make. Hungarian Plum Cake 1 stick butter 1 cup sugar, divided 2 eggs 1 cup flour 1 tsp. baking powder 1/2 tsp. salt 2 tsp. cinnamon 1 tsp. lemon juice (fresh is best) 8-12 fresh plums depending on the size (You may also substitute nectarines for the plums.) Preheat oven to 400°. Other Hungarian recipes from my momHungarian Chicken Paprika, Hungarian Stuffed Cabbage, Dobos Torte, Passover Sponge Cake Cream butter, add 1/2 cup sugar and cream until light and fluffy. Add eggs one at a time and beat well. Mix flour, baking powder, and salt. Add to butter mixture. Add lemon juice. Put batter into well-greased cake pan. Cut plums in half. Remove pits and cut into 1/2-inch slices. Press plums into batter. (There should be a lot of slices and very little batter showing.) Mix 1/2-cup sugar with cinnamon. Sprinkle mixture over the top. Bake 30 minutes. Serve warm as is or with a scoop of vanilla ice cream on top. This recipe is from my Hungarian grandmother, Pearl Drechsler, of blessed memory. She was a marvelous cook and pastry chef supreme. |
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