The two main changes that I made were to use black plums instead of purple and instead of their optional pinch of salt I added almond extract which went perfectly with the plums!
- 1 stick (1/2 cup) unsalted butter
- 1 cup unbleached flour
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon baking powder
- 8 plums halved and pitted
- 1/2 teaspoon almond extract
- confectioners sugar & cinnamon for topping when out of the oven
Preheat oven to 350 degrees.
Mix sugar and butter in a mixing bowl (preferably with an electric mixer).
Add four, baking powder, eggs, and almond extract. Beat until fully mixed.
If you are not using a non-stick spring form pan, spray cooking oil before pouring batter into the pan. Place the plums skin-side up on top of the batter so that they're touching each other.
Dust lightly with sugar, lemon juice and cinnamon (about 1 teaspoon).
Bake for about 45 minutes to an hour.
I enjoyed it both right out of the oven and the next day at room temperature--both were delightful!
It's best to use a spring form pan for this but you can also use a regular cake tin. I used an 8-inch spring form but a 9 and 10 inch also work here.