Seasonal plums delight housewives with a variety of tastes and aromas. Where only they are not added - in the first and second courses, and, of course, in desserts and pastries. There are hundreds of recipes for plum pie alone: ​​traditional, home-made, original.

Plum Cake - Classic Recipe

Plums need perfect, strong, with a delicate skin, so that the fruit slices in the pie do not become sour.

In the harvest season, finding the right variety is not a problem.

Prepare for a small pie in advance:

  • 80 g butter;
  • 80 g of flour;
  • 100 g of sugar;
  • two eggs;
  • 10 to 12 g of baking powder;
  • 5 g of vanillin;
  • 5 g of salt;
  • 300 g of fruit.

From such a quantity of products, not a lot of dough will be obtained, for placing which a shape of 22 cm in diameter is ideal. The cake will rise high enough so that the portioned pieces do not crumble in your hands.

Do not forget about salt, even in sweet dough. This natural flavor enhancer will greatly influence the impression of the cake.

  1. The oil must be kept warm for at least an hour. It should soften well.
  2. Plums also need to be prepared: rinse, cut in half and remove the seeds.
  3. The oven is turned on in advance so that it warms up to 190ºС.
  4. Butter, eggs and sugar beat together.
  5. All dry ingredients are added, the dough is mixed well again. It turns out a viscous soft mass, which is transferred to an oily form with a spoon.
  6. Halves of the plums are distributed on its surface with the skin down. No need to squeeze the fruit into the dough, it will rise and cover them "with the top."
  7. Bake for about half an hour to 40 minutes.

From shortcrust pastry

The most fastidious gourmets will love the special, delicate and crumbly Breton shortcrust pastry pie.

For a pound of juicy plums, take:

  • flour - an incomplete glass;
  • sahara - half a cup;
  • oils - half packs;
  • one whole egg and three yolks;
  • vanillin - 5 g;
  • baking powder - 5 g;
  • salt - 5 g.

For the pie you need to make a "French shirt", that is, oil the form and crush it with flour, surely shake off the excess. You can use parchment, but Breton dough requires special treatment.

  1. The softened butter is whipped with sweet sand, vanilla and salt until the grains are completely dissolved.
  2. Yolks and a whole egg are driven into the oil cream one at a time. Protein is an excellent emulsifier, but the more it is, the faster the dough is stale. Yolks will make baking more oily and soft. Therefore, the indicated ratio of egg products is important to observe.
  3. The flour is combined with a baking powder and gradually introduced into the oil-egg mixture.
  4. The dough is mixed until smooth and transferred to the prepared form.
  5. Halves of the drains should be put with the skin to the top, then they will not drown in the dough completely, even if they are slightly pressed.
  6. An important step is cooling the workpiece. The mold with the dough and plums should stand for two to six hours in the refrigerator.
  7. Bake for 40 minutes at 175ºС.

Yeast baking

A lush, not very sweet base for a yeast dough pie is best combined with fresh prunes.

For yeast dough it will be necessary:

  • flour - one and a half glasses;
  • yolks - a pair of pieces;
  • butter - whetstones;
  • milk - half a glass;
  • sugar - 50 g;
  • fresh yeast - 20 g;
  • salt - 5 g;
  • vanillin - 5 g.

In addition, you need one and a half kilograms of plums and sponge cake for the filling.

  1. Yeast, a dessert spoon of sugar and flour is dissolved in warm milk. The dough should stand warm and foam.
  2. The flour must be sifted so that it is saturated with oxygen, and the dough is magnificent.
  3. Sugar, salt and vanillin are added. Pour the yolks and dough.
  4. In the process of kneading the dough, softened butter is added to it.
  5. When the composition becomes sufficiently elastic and smooth, it is set aside and covered with a bowl.
  6. The dough is suitable for about forty minutes. During this time, you can prepare plums. Fruits are divided into halves or quarters. It will be convenient to lay them out if the fruit is not cut to the end.
  7. A thin cake is rolled out from the dough, which is laid out in an oiled form. Low sides are formed.
  8. A layer of biscuit chips is poured over the dough. It can be made by grinding stale biscuit or cookies. This layer absorbs excess juice and will not allow the cake to damp.
  9. Sliced ​​fruits spread in a dense layer with the skin down. On top of the pie, you can sprinkle with cinnamon, sugar, and leftover biscuit chips.
  10. Bake for 30 - 40 minutes at 175ºС.

With apples

In the harvest season, not only plums appear on the table, but also many other fragrant fruits. The traditional plum companions in most recipes are apples or pears.

For plum-apple pie you need:

  • butter - 130 g;
  • sugar - 100 g;
  • flour - 160 g;
  • two eggs;
  • baking powder - 10 g;
  • fat cream - 30 g;
  • 1 kg of fruit: sweet plums and sour apples.

You can add raisins and chopped nuts to the dough to your taste. If you pre-soak the raisins in a couple of spoons of brandy, you get a real treat.

  1. Melt the butter, dissolve the sugar in it and introduce the beaten eggs.
  2. Add baking powder to flour. The mixture can be sieved directly into the dough.
  3. Pour in fat cream and beat the dough, achieving uniformity.
  4. Grease the mold with oil or cover it with parchment.
  5. Pour fruit slices and nuts into the base mixture and mix. You can do otherwise: pour the dough into a mold, and only then beautifully lay the plums and apples, slightly dipping them with a spoon.
  6. Bake for 30 - 35 minutes at 200ºС.
  7. Cool the cake on the wire rack so that its bottom does not become damp.

Cottage cheese plum pie

Light fruity sourness in perfect harmony with creamy shades of taste.An example of this is the famous Strasbourg pie with plums and cottage cheese. It consists of a sand base, delicate cream fill and baked plums.

For the test:

  • butter - 150 g;
  • flour - 200 g;
  • sugar - 50 g;
  • baking powder - 10 g;
  • salt - 5 g;
  • egg;
  • cinnamon to taste.

For curd filling:

  • 2 eggs;
  • 100 g flour or starch;
  • 250 ml farm sour cream;
  • 200 g of fatty cottage cheese;
  • 150 g of sugar;
  • cinnamon to taste.

On the resulting amount of dough you need half a kilogram of sweet plums.

  1. The softened butter is ground with sugar until a homogeneous white cream is formed and the egg is added.
  2. Sieve flour mixed with baking powder in small portions. The dough should turn out to be bold, soft, plastic.
  3. It is wrapped in film and briefly put in the refrigerator.
  4. Preparation of filling: beat the whites separately, grind the yolks with sugar, beat the cottage cheese with sour cream and thickener with a mixer. Pour the yolks into the cottage cheese and beat, then pour in the proteins and mix quickly.
  5. You can not grease the cake pan with oil, but simply sprinkle it with flour.
  6. Cooled dough is kneaded, forming a cake and fairly high sides, at least two centimeters.
  7. Plum is spread on the dough, which is covered with curd filling. In the process of baking, the fruits will pop up, and the cottage cheese will be baked inside the pie.
  8. You can sprinkle plum with sugar and cinnamon.
  9. The Strasbourg pie is baked at 180 ° C for about 35 to 40 minutes.

With plum jam

If the cake is not prepared during the ripening season of plums, fresh fruits can easily be replaced with homemade preserves. An open pie with a lush yeast base and thick sweet and sour jam or jam from plums can be baked almost instantly, since you do not need to put a dough and wait for the dough to rise.

For the basics:

  • flour - 300 - 350 g;
  • water - 250 ml;
  • vegetable oil - 60 ml;
  • sugar - 50 g;
  • salt - 5 g;
  • fast acting yeast - 5 g.

Pie can be cooked in a round shape or on a baking sheet, but be sure to fill the sides of the dough at the edges.

  1. Heat vegetable oil without boiling. Dissolve salt and sugar in it. Cool slightly and pour boiled water of the same temperature.
  2. Add yeast, sift flour into the dough and knead the elastic dough.
  3. Thoroughly grease the mold, spread the rolled dough on the bottom and evenly distribute the jam.
  4. Make decorations from the dough: all kinds of pigtails, applications in the form of flowers and leaves, traditional lattices or something completely unusual.
  5. For half an hour the cake should melt, after which it should be baked for 30 minutes at 180 ° C.

The cake will turn out to be rosy, if the decorations and protruding sides are greased with yolk.

With frozen plums

Pie with frozen fruits is also always possible. When baking, the plum does not ferment, does not lose its shape and elasticity.

For kefir dough:

  • eggs - 3 pcs.;
  • sugar - 200 g;
  • butter - 100 g;
  • kefir - 250 ml;
  • flour - 350 g;
  • soda - 10 g;
  • vanilla sugar.

It is important to thaw the fruits first and hold them in a colander so that as little liquid as possible gets into the pie. If the plum is rolled in starch, the dough will not stain with juice.

  1. Melt the butter, dissolve the sugar and vanilla in it.
  2. Beat the eggs with a mixer. Kefir warm to room temperature. Put everything together in a deep bowl.
  3. Mix the flour with baking soda and gradually add to the dough. Soda is quenched with lactic acid, so you do not need to add vinegar.
  4. Pour the dough into a greased form, melt the thawed fruit in it and bake dessert at 180 ° C for about 30 to 40 minutes.

In a slow cooker

Smart kitchen appliances maintain a stable temperature, humidity and strictly control the baking time. Therefore, in a slow cooker you can easily cook the most capricious baked goods from a delicate chocolate dough.

For a pie with plums and cocoa you need to take:

  • flour - 200 g;
  • sugar - 170 g;
  • milk - 160 g;
  • vegetable oil - 80 ml;
  • two eggs;
  • cocoa - 50 g;
  • baking powder - 10 g;
  • plum - 500 g.

There is not much cocoa in the recipe, but the success of the dessert will depend on its quality.You should choose the darkest powder with a rich aroma, optimally - take alkalized cocoa.

  1. Beat eggs and sugar. Pour in a little warm milk and add butter.
  2. Sift flour, baking powder and cocoa directly into the dough. It is necessary to ensure that lumps do not form.
  3. Fruits should dry slightly on a napkin so that excess liquid does not get into the pie. They are cut into small slices.
  4. Grease a bowl of multicookers with butter. Pour the dough into it and lay the plums with the skin down.
  5. Set the “Baking” mode for 1 hour.

For the cake to come out easily, it needs to cool slightly. After that, it can be decorated with icing sugar.

Option for fasting

The recipe is suitable not only for those who support fasting, but also for vegetarians.

The dough does not contain animal fats, dairy products and eggs:

  • flour - 100 g;
  • sugar - 100 g;
  • semolina - 150 g;
  • vegetable oil - 120 g;
  • baking powder for dough - 10 g;
  • some hard plums.

You can diversify the taste of dessert by adding vanilla or cinnamon to the dough.

  1. Pour the oil into the semolina and mix well so that there are no lumps left. Leave to insist for 10 - 15 minutes.
  2. At this time, you can wash and chop the plums.
  3. Mix all other dry ingredients. Sift the flour.
  4. Pour the resulting composition into semolina and mix well. You can use a mixer for this.
  5. Grease the mold with oil or cover it with parchment, put part of the dough on it, drain it and cover it with the rest of the dough.
  6. Bake at 180ºC for 30 - 40 minutes.

Recipe from Elena Chekalova

Sometimes the simplest ideas become inexplicably popular. The host of the program “Happiness is” offered the audience a simple and original plum cake recipe with almost no sugar. Apparently for this reason, he liked most of the audience and the subscribers of her blog.

For a pound of selected plums, take:

  • flour - 250 g;
  • butter - 120 g;
  • egg;
  • 40 ml of water;
  • 10 g of sugar;
  • 5 g of salt.

This cake will decorate the menu of those who monitor their health and waist size. And he’s just delicious!

  1. Sift the flour, add salt and baking powder.
  2. The cold oil is ground together with flour to a state of small lumps. This will require a lot of effort, however, this is an important step in the recipe.
  3. Beat eggs separately and pour into milk.
  4. Vanillin and sugar are added to the resulting mixture.
  5. They make a “French shirt” on the baking sheet and pour the dough into it.
  6. Plums of plums are beautifully laid out from above. Fruit should be crushed with cinnamon and a pinch of brown sugar.
  7. Bake for 30 minutes at 200ºС.

Plum pie changeling

There is a funny story about how, at the beginning of the last century, the Tatin sisters, who kept a hotel with excellent cuisine in France, mistakenly made a pie in this way. This brought them unexpected success, and caramelized pies have since been called Tart Taten.

Tourists from all over the world travel to Paris to taste a slice of true Taten for 10 euros, although it is easy to make at home from the simplest products. It is known to many housewives as the Changeling Pie. The plum variant is in no way inferior to the classic apple tart.

List of products for dough and caramel crust:

  • 300 g flour;
  • 5 g of baking powder;
  • 100 g ground almonds;
  • 200 g butter;
  • two eggs;
  • 250 g of sugar;
  • 80 ml of milk;
  • fresh rosemary leaves whenever possible;
  • 1 kg of early plums.

For decoration, you can use a few almond petals.

  1. Plums are halved.
  2. In the cake pan, a third of the sugar is heated. When it gets dark, sprinkle rosemary leaves on top.
  3. Plums are laid on it to the top with skin, placing them tightly to each other. The bottom of the form must be completely closed.
  4. The butter is ground with sugar to a white cream. Eggs, milk and almonds are added to it.
  5. Flour with baking powder is sifted a little into the dough, constantly mixing it.
  6. Plums are covered with dough.
  7. The cake is baked for 40 minutes at 180ºС.
  8. The slightly cooled tart is turned on a serving plate and sprinkled with almond petals.

New York Times American Plum Pie

Another famous cake, the recipe of which the NYT culinary department was forced to retype from year to year, at the request of subscribers. The text was first published in 1989. Since then, the original recipe and its versions with various fillings have been repeatedly printed. Plum pie turned into a symbol of the season, like a new school notebook at the beginning of the school year.

Required Products:

  • 225 g of sugar;
  • two eggs;
  • 12 plums;
  • 115 g butter;
  • 110 g flour;
  • 5 g of baking powder;
  • 30 g of lemon juice;
  • 5 g of cinnamon.

Step-by-step instruction:

  1. Before mixing the ingredients for the dough, you must turn on the oven so that it is heated.
  2. The cake pan is also lubricated in advance. The dough will be ready in five minutes, and the cake will immediately go to the oven.
  3. The butter is ground with sugar. Beat the eggs and inject them into the cream. Add flour and baking powder. Knead the dough until smooth.
  4. The dough is first laid out in the mold, and then the plums are cut down.
  5. Fruits should be sprinkled with lemon juice and sprinkled with cinnamon. When the dough rises, they will drown in it.
  6. The cake is baked for an hour at 180ºС.

A plum cake prepared according to any of the proposed recipes invariably comes out delicious, juicy and aromatic. Experiment and create original recipes to surprise your loved ones.

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