pat's Recipe

Open-Face Plum Cake

Category: Cakes

1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup plus 1 Tbsp sugar
1/2 cup whole milk
1/4 cup vegetable oil
1 large egg
9 or 10 large black plums, halved and pitted
you can use apricots or peaches in place
of plums; use fruit that is almost, but
not quite ripe, not rock hard.
1/4 tsp ground cinnamon
2 Tbsp cold unsalted butter, cut into small
pieces, plus more for pans

Preheat oven to 400. Butter 2 9-inch round cake pans. Whisk together flour, baking powder, and salt. In a separate bowl, combine 3/4 cup sugar, the milk, oil, and egg. Fold into flour mixture.
Divide batter evenly between prepared pans, and smooth tops. Arrange fruit, cut sides up, over batter.
Combine cinnamon and remaining sugar, and sprinkle over fruit. Dot with butter. Bake until tops are dark golden, fruis is soft, and a toothpick inserted into center of cakes comes out clean, 30 to 35 minutes. Let cool. (Cakes are best the day you make them; leftover cake is great for breakfast the next day).

makes 2 cakes