Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

This recipe comes from one of our local papers. It can also be baked in a 9-inch false bottom tart pan with 2-inch sides. Leftovers can be kept covered and refrigerated for up to a couple of days.

Ingredients Nutrition

Directions

  1. Heat the oven to 350 degrees and adjust rack to the center position.
  2. Lightly butter the bottom and sides of a 9-inch spring form pan, line the bottom with parchment and lightly butter the parchment.
  3. Cur each plum in half; remove the stone and cut each plum-half into 4 equal sized wedges.
  4. If using small Italian plums you should cut each plum-half into only 2 pieces.
  5. Set adise.
  6. Cream together the butter and the 2 sugars at medium speed until light and fluffy, about 3 minutes.
  7. Add the eggs one-at-a-time and beat until incorporated, about 30 seconds each, scraping down the sides of the bowl as necessary.
  8. Add the almond (or vanilla) extract and beat to combine, about 10 seconds.
  9. Add the dry ingredients and beat on low until moistened.
  10. Increase the speed to medium and beat for an additional minute.
  11. Finish mixing batter by hand with a spatula.
  12. Transfer batter to prepared pan and smooth top with spatula.
  13. Arrange plum wedges on top in concentric circles.
  14. Place in oven and bake until dark golden brown and a tester comes out clean, about 45 minutes, rotating the pan 180 degrees halfway through baking.
  15. Cool on rack until slightly warm, about 45 minutes.
  16. Remove sides from pan and finish with a dusting of confectiners sugar or (for a more elegant look) the apricot glaze as described below.
  17. Serve immediately with vanilla ice cream or lightly sweetened whipped cream.
  18. FOR GLAZE:.
  19. Gently simmer the preserves with the water for 2 minutes.
  20. Strain the mixture and brush over cake.

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