Essentially a quick, easy coffeecake, this dessert was adapted from a recipe in the September 2007 issue of Martha Stewart Living.
|1||cup all-purpose flour|
|½||cup whole-wheat pastry flour|
|2||tsp. baking powder|
|½||cup whole milk|
|¼||cup vegetable oil|
|8 to 9||large, firm Italian plums or 1 dozen smaller plums, halved and pitted|
|1||Tbsp. brown sugar|
|¼||tsp. ground cinnamon|
|1||Tbsp. cold unsalted butter, cut into small pieces, plus more for greasing pan|
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