adapted from smitten kitchen
Note1: Sugar. Use whichever sugar you like, maybe brown sugar with spices, honey and white sugar with a bit more salt, white sugar and vanilla for something traditional. Dennis prefers white sugar with cinnamon, I like brown sugar and molasses with nutmeg.
Note2: Preheating Oven. You can totally put this cake in an not quite hot oven. I like to turn the oven on, when I begin to mix the batter. If your oven is older/slower, you may want to start sooner.
Note3: Fruit. This cake works well with pears (the original, wonderful version by Deb Perelman), apples and other fruit. Adjust baking time accordingly. —sarah
1 23cmø cake
In This Recipe
Preheat oven to 180°C
Brown your butter and let sit
Prepare your plums and cut them into quarters or eighths, depending on size
Whip eggs until airy and light in colour
Add sugar and whip until mixture is homogeneous
Alternately add butter and flour with baking powder and salt, fold in gently
Pour into baking dish and top with plums, fit them as snugly as possible