1 c All-purpose flour
1 ts Baking powder
pn Salt
1/2 c Butter — softened
3/4 c Granulated sugar
1 1/2 ts Lemon zest — grated
2 lg Eggs
15 Purple plums — halved &
Pitted
1 tb Fresh lemon juice
TOPPING
2 tb Granulated sugar
1/2 ts Ground cinnamon
1. Preheat oven to 350 degrees. Grease bottom and sides of a 9 or
10 inch springform pan.
2. Mix together flour, baking powder, and salt.
3. Beat together butter, sugar, and lemon zest at medium speed until
light and fluffy. Add eggs, 1 at a time, beating well after each
addition.
4. At low speed, beat flour mixture into butter mixture. Spoon
batter into prepared pan, spreading evenly.
5. Arrange plum halves, skinsides up, on top of batter. Sprinkle with
lemon juice.
6. To prepare topping, mix together sugar and cinnamon. Sprinkle
over top of cake.
7. Bake cake until golden brown, 1 hour. Transfer pan to a wire
rack to cool slightly.
Yields
8 Servings