Plum Cake with Cinnamon Sugar

This delicious plum-topped cake couldn't be easier to prepare; there is very little effort involved, yet the results are amazing. The cake has a light crumb that works perfectly with the plums topped with cinnamon and sugar and is delicious served warm with whipped cream. It's perfect for serving with morning or afternoon tea or anytime you are in the mood for a light, not-too-sweet dessert.

As with most baking recipes, the original recipe was written to be baked using the Bake mode at 350F. However, I find I get great results baking the cake in convection and reducing the temperature by 25 degrees.

INGREDIENTS

1 ¼ cups all-purpose flour

1 tsp baking powder

¼ tsp salt

1 stick unsalted butter, room temperature

¾ cup granulated sugar

2 large eggs

1 tbsp lemon juice

1 tsp grated lemon peel

5 - 6 ripe plums, pitted and cut into ½" wedges

1 tbsp granulated sugar mixed with ¼ tsp ground cinnamon

PREPARATION

Heat the oven in the Convection Bake mode at 325 F/163 C

Butter a 9" spring form pan.

Whisk the dry goods together in a small bowl and set aside

Beat the butter with an electric mixer for a few minutes until fluffy, then beat in the sugar.

Beat for a few minutes, then add the eggs one at a time, followed by the lemon peel and juice,  beating well to incorporate after each addition.  

Add the flour mixture and beat until well mixed. Scrape down the sides and spread the batter into the prepared pan.

Arrange the prepared plums in concentric circles over the top of the batter and sprinkle with the cinnamon sugar mixture. Bake for approximately 50 minutes until the tester comes out clean.

Allow the cake to cool in the pan for 10 minutes before releasing the pan sides.

Makes eight servings

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