My friend Ellen sent me this recipe in the spring of last year and I couldn’t find these plums anywhere. She re-sent it to me and I think it’s a most perfect dessert, and I was thinking it would be so perfect for Jewish Holidays but the plums will no longer be available soon. You can make two and freeze one or freeze both of them for the holidays. Ellen is an awesome cook so I totally trust her on this. So here you go. It’s best made with the small italian plums that are out end of August and early September and you know how much I love using seasonal fruits and veggies. Thanks Ellen.
These plums can be called Italian Prunes as well, and try and use them because they are beyond delish!
Perfect for freezing.
1 cup sugar
1/2 cup sweet butter softened (room temp. or I soften for a few seconds in microwave , but don’t melt)
1 cup flour, sifted
1 tsp. baking powder
2 eggs ( always bake with room temp. eggs unless otherwise stated)
12 pitted purple italian plums, halved* ( often called Italian Prunes) If you can’t find the Italian Prune type you can use regular plums, but try and make this now while they are in the store and freeze this.
lemon juice and sugar for topping
cream sugar and butter, add flour , baking powder, salt and eggs, beat well. Cut a round piece of parchment paper and line a 9 inch springform pan. Spoon the batter into pan ( it will be thick so you’ll need to spread it a bit). Place plum halves skin side up. Sprinkle plums lightly with lemon juice and then sprinkle sugar all over. Bake at 350 degrees for 1 hour. Cool, invert and gently peel off paper then invert again – plum side up.
This is a keeper.