Open-Face Plum Cake
You can use peaches or apricots, nectarines in place of the plums if you don't have any
1-1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup plus 1 tbsp sugar
1/2 cup whole milk
1/4 cup vegetable oil
1 large egg
9 to 10 large black plums, halved and pitted
1/4 tsp ground cinnamon
2 tbsp cold unsalted butter, cut into small pieces, plus more for pans
Preheat oven to 400
Butter two 9 inches round cake pans
Whisk together flour, baking powder, and salt
In a separate bowl, combine 3/4 cup sugar, the milk, oil, and egg
Fold into flour mixture
Divide batter evenly between prepared pans, and smooth tops
Arrange plums, cut sides up, over batter
Combine cinnamon and remaining sugar, and sprinkle over plums
Dot with butter
Bake until tops are dark golden, plums are soft, and a toothpick inserted into center of cakes comes out clean 30 to 35 minutes
Let cool
Cakes are best the day you make them; leftover cake is great for breakfast the next day.
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