Or, Sugar Plum Fairy Cake as Leah called it. This is without doubt the most amazing result for the least effort! A quick cake batter that rises beautifully around the plums and your whole house smells like the closing days of summer with those purple plums and cinnamon in the oven.
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup softened unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 12 (ish) plums, pitted and quartered
- 2 tsp fresh lemon juice
- cinnamon (anywhere from 1 tsp to 1 tbsp depending on your love of cinnamon)
- raw sugar (again depending on how much crunch you want)
Heat oven to 350. Prepare a 9 inch springform pan, by lightly spraying with cooking spray, or if like me, you don’t have one that size just use a 9 inch cake pan lined with parchment.
Cream butter & sugar together until light yellow and fluffy. Beat in eggs, one at a time until mixture is again light and fluffy. Add vanilla. Stir in flour, baking powder and salt. Stir just until combined.
Pour into prepared baking pan and smooth the top. Lay your quartered plums around the top.
Sprinkle first with lemon juice, then sprinkle cinnamon over. I didn’t even measure – just sprinkled until it looked good to me. Lastly, sprinkle raw sugar over top, covering all areas, but not so much you can’t see plums! (Of course you could use granulated sugar, but I love the extra crunch of raw sugar).
Bake about 45-50 minutes, until a tester comes out clean. Cool on rack and remove from pan.
This would probably work equally well with any stone fruit, but I’ve only tried it with plums. Let me know if you do try it with another fruit.
This recipe comes from smitten kitchen.com and Deb Perelman claims that it tastes even better the next day, but we certainly didn’t let that happen …..