Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup granulated sugar, plus 1 tablespoon
- 1 stick unsalted butter, room temperature
- 1 tablespoon vanilla bean paste
- 2 large eggs
- 5 medium-large red plums, quartered
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Butter an 8 or 9 inch round cake pan. Line the bottom only with parchment. Butter the parchment.
- In a medium bowl, stir together flour, baking powder, and salt.
- In a large bowl, cream butter and 1 cup of the sugar until light and fluffy. I did this by hand but a hand or stand mixer will work as well. Beat in the vanilla bean paste. Beat in the eggs one at a time until once again light and fluffy. Mix in the dry ingredients and stir until just combined. Pour into the prepared pan and spread into an even layer.
- Arrange the plums on top of the cake batter, placing them as close together as possible. Sprinkle cake with cinnamon and then the remaining tablespoon of sugar.
- Bake for 45-50 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few mist crumbs. Serve warm or at room temperature. Cake may be covered tightly with plastic wrap and stored at room temperature for up to 3 days or frozen in quarters wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in a 350 degree F oven for about 20 minutes.
Notes
Recipe adapted from Smitten Kitchen
- Prep Time: 20 minutes
- Cook Time: 50 minutes