There are only four brief, simple steps, and the batter seems so simple (“like pancake batter,” says Hesser) that you might have understandable doubts about the greatness of this cake. Two magical things happen when a massive heap of purple Italian plums are added and the cake is thickly coated with cinnamon and sugar, the first is that the cake rises up around them and buckles them in, leaving the cake riddled with deep pockets of jammy plum puddles that impart a sweet-sour complexity to an otherwise simple butter cake base.
The second magical thing that will happen, if you take my advice, is to always start eating this cake on the second day.
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1 cup (125 grams) all-purpose flour 1 teaspoon (5 grams) baking powder (the aluminum-free kind, if you can find it) Large pinch of salt 1 cup (200 grams) granulated sugar plus 1 to 2 tablespoon (depending on sweetness of plums) 1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened 2 large eggs 12 smallish purple Italian purple plums, halved and pitted 2 teaspoons (10 ml) fresh lemon juice 1 teaspoon or tablespoon ground cinnamon (see Note up top for explanation) Heat oven to 350°F.
Sift or whisk together flour, baking powder and salt in a medium bowl.
Spoon batter into an ungreased 9-inch springform pan (but if you’re worried, you can always lightly coat it first with butter or a nonstick spray) and smooth the top.
Arrange the plums, skin side up, all over the batter, covering it.
Sprinkle the top with lemon juice, then cinnamon, then remaining sugar.