Thursday, October 12, 2017
Sunday, October 1, 2017
1 t baking powder
1/2 t kosher salt
3/4 c granulated sugar plus 1-2 tablespoons more
1/2 c unsalted butter, softened
2 large eggs
5-8 Italian prune plums
2 t fresh lemon juice
1 t ground cinnamon
Preheat oven to 350°F.
In a medium bowl, whisk together the flour, baking powder and salt. In a larger bowl, cream together butter and sugar until fluffy. Add the eggs, one at a time, scraping down the bowl after each addition. Add the flour mixture and stir until just combined. Batter will be thick.
Spread batter into a lightly buttered & floured* 9-inch cake pan and smooth the top. Cut the plums in half and remove the pits. If the halves are large cut them into quarters. Arrange the plums, skin side up, over the batter. Add as many plums that can fit or be a bit more reserved with your plum dotting like I was. Sprinkle the top with lemon juice, then cinnamon, then the remaining sugar.
Bake until cake is golden and a knife inserted into the centre comes out clean, about 45 to 50 minutes. Cool on rack completely before serving.
* I buttered & floured the pan, but apparently you can try skipping the step as the original recipe calls for – if you use a springform pan, that is.
I used regular ole plums cut in half and buttered and floured and ceramic tart baker...🍃🍈🌿 and used no lemon juice. I cut the plums and rolled them around in a bowl full of suger to coat them all over then pressed them into the cake batter.. then sprinkle more around the top and the cinnamon as well. Then dusted after baking and cooling powdered sugar...