- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar plus 1 tablespoon, divided*
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6–12 plums, depending size, pitted and halved**
- Juice from 1/2 lemon
- 1 teaspoon cinnamon
- Preheat the oven to 350°F and butter the inside of a 9-inch springform pan. Cream together the butter and 1 cup sugar in a medium bowl until light and fluffy. You can use an electric mixer, but I find a wooden spoon and a little elbow grease to the job just fine. Add in the eggs, one at a time, making sure each is fully incorporated. Sift in the flour, baking powder and salt, then mix until just combined.
- Spread the batter into the pan and smooth the top. Arrange the halved plums cut-side-down, then use your fingers to gently press them into the batter. Squeeze the lemon juice over the fruit, then mix together the remaining tablespoon of sugar and cinnamon, and sprinkle that over the top.
- Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean (of raw batter, that is. ) Allow the cake to cool on a rack for at least 30 minutes prior to cutting. Serve warm or at room temperature. The cake is also excellent served cold after chilling in the fridge overnight.
- *Depending on how sweet your plums are and how sweet you like your cake, the sugar can be cut down to 3/4 cup.
- **You will use more or less plums depending on the variety and size, but also depending on your preference. I tend to use more plums for a fruitier cake, but you can always opt to use less for a cakier-cake. You can’t go wrong either way, trust me.
- Serving Size: 8