Yes, more plums. Like I said, I absolutely love them, and while the season is so short, I try to maximize the fresh ones. The last cake used Mirabelle plums, this time, Italian Prune Plums, aka Damson plums. This is more of a batter cake too, so easy to get together in about an hour. Delicious!
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/4 cup granulated sugar plus more for sprinkling
2 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk room temperature
1 pound plums pitted and quartered (4 to 6 black or red plums, or 10-12 damson (Italian) plums)
Directions
Heat the oven to 350F. Lightly grease a 9-inch springform baking with baking spray*.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs and vanilla and beat until very well combined. Scrape down the bowl. With the mixer on low, gradually add the flour mixture in 3 parts, alternating with the milk between each addition of flour. Scrape down the bowl and mix one more time. Transfer the batter to the prepared baking pan and smooth the batter with a spatula.
Arrange the plum slices skin side up on top of the batter. Sprinkle generously with more sugar, if desired.
Bake for 55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes. Run a knife around the edge of the pan before releasing the spring and remove the outer ring. Let the cake cool completely before transferring to a serving plate or slicing.
*I divided this recipe and made two smaller 6-inch spring forms, one square. If you don’t have any springform pans, bake the cake in a 9-inch round or square cake pan. It can be difficult to invert the cake without messing up the fruit and sugary top, so serve it straight from the pan.
