Handed down from German ancestors this is a cake thickly coated with cinnamon and sugar, perfect for Kaffee-und-Kuchen time. It tastes even better the day after…
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 1 cup granulated sugar plus 1 to 2 tablespoon (depending on sweetness of plums)
- 1/2 cup (115 grams) unsalted butter, softened
- 2 large eggs
- 12 purple Italian plums, halved and pitted
- 2 teaspoons fresh lemon juice
- 1 teaspoon or tablespoon ground cinnamon
- Heat oven to 350°F.
- Sift or whisk together flour, baking powder and salt in a medium bowl.
- In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color.
- Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.
- Spoon batter into a greased 9-inch springform pan 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.
- Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter, about 45 to 50 minutes.
- Cool on rack and leave it covered at room temperature overnight as this cake is even better on the second day