Monday, May 21, 2012 at 09:31AM
Bill Shane in Desserts

½ cup unsalted butter, softened
¾ cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1 tablespoon baking powder
1 pinch salt
10 to 12 purple plums, halved, and pitted
½ cup blueberries (optional)
sugar & ground cinnamon for sprinkling

Preheat oven to 350 F.  Butter a 8 or 9 inch round cake pan.  Beat butter with electric mixer at medium speed or with large spoon until light.  Beat in sugar and vanilla until fluffy.  Beat in the eggs, one at a time.  In a small bowl, stir together the flour, baking powder, and salt.  Add to butter mixture and stir just until combined.  Scrape the batter into the pan and smooth the top.  Scatter fruit over the surface, skin side up. Sprinkle with sugar and cinnamon.  Bake until the cake is golden brown and baked through, about 45 minutes.  Cool in the pan on a wire rack.

Adapted from: Classic Home Desserts, Richard Sax, Chapters Publishing LTD, Shelburne, Vermont

Article originally appeared on Michigan Plum Growers (
See website for complete article licensing information.