This quick and easy cake is an end of summer tradition when Italian prune plums are in season. From The New Elegant but Easy Cookbook, Marian Burros and Lois Levine, Simon & Schuster, New York, 1998. p 232.
Servings: 6 servings
- 1/2 cup unsalted butter or margarine softened
- 3/4 cup sugar
- 1 cup unbleached flour sifted
- 1 teaspoon baking powder
- 2 large eggs
- pinch salt
- 24 halves pitted Italian prune plums approximately 10 - 12 unpeeled, if not available use sliced ordinary plums
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- Place oven rack in lower third of oven. Preheat 350° F.
- In large bowl of stand mixer, cream butter and sugar. Add flour, baking powder, eggs, and salt; beat until well mixed. Spread batter uniformly into ungreased 9- or 10- inch springform pan. In even pattern, arrange plums skin side down, pressing gently into batter. If using ordinary sliced plums, arrange in a circular pattern on top of batter. In small bowl combine cinnamon with 2 tablespoons of sugar; sprinkle evenly over top.
- Bake 40 - 50 minutes, until a toothpick inserted in center comes out clean. Remove from oven and let cool in pan on rack. Cake may be stored in refrigerator or freezer.
- Cake is best served warm, either plain or with vanilla ice cream. If cake was stored in refrigerator or freezer, return to room temperature and reheat at 300 degrees until warm, if desired.