1 C. All-purpose flour
1 t. Baking powder
Large pinch Salt
1 C. Granulated sugar
1/2 C. Unsalted butter, softened
2 large Eggs
12 smallish Purple Italian purple plums, halved and pitted
2 t. Fresh lemon juice
1 t. Ground cinnamon
Cake top sprinkle
1 T Sugar & 1 T. Cinnamon (mix together)
- Heat oven to 350°F. Sift or whisk together flour, baking powder, cinnamon and salt in a medium bowl. In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in colour. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.
- Spoon batter into an ungreased 9-inch springform pan (but if you’re worried, you can always lightly coat it first with butter or a nonstick spray) and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon & sugar mixture.
- Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack.
- Once cool, if you can stand it, and I highly recommend trying, leave it covered at room temperature overnight as this cake is even better on the second day, when those plum juices further release into the cake around it, becoming not just “cake with plum.”
Enjoy, Dean Stefanic