Plum Cake I

By Caroline Cummins, from the Culinate Kitchen collection

Introduction

Essentially a quick, easy coffeecake, this recipe originally appeared in the September 2007 issue of Martha Stewart Living.

Ingredients

Steps

1. Preheat oven to 400 degrees. Butter two 9-inch round cake pans or pie plates.
2. Whisk together flour, baking powder, and salt. In a separate bowl, combine the ¾ cup sugar, milk, oil, and egg. Fold into flour mixture.
3. Divide batter evenly between prepared pans and smooth out tops. Arrange plums, cut sides up, atop batter.
4. Combine cinnamon and the remaining 1 tablespoon sugar, then sprinkle over plums. Dot with butter. Bake until tops are dark golden, plums are soft, and a toothpick inserted into the centers of the cakes comes out clean, 30 to 35 minutes. Let cool; if you like, serve with whipped cream.

Notes

Use slightly underripe plums to ensure that the fruit retains its shape during cooking.

This content is from the Culinate Kitchen collection.