Open-Face Crumb Cake

From NYTimes.com. Originally published with FOOD; FOR THE BAKER, RIPE, FRESH FRUIT COMES TO THE FORE By FLORENCE FABRICANT, August 31, 1986

• Ready In: 1 hr 30 mins
• Serves: 6-8
• Yields: 1 cake

Ingredients

• 10  tablespoons sweet butter, at room temperature
• 1  cup light-brown sugar
• 2  eggs
• 1  cup flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1  teaspoon vanilla
• 1 1⁄2 lbs Italian plums, pitted and sliced
•  confectioners' sugar
• 3⁄4 cup heavy cream, whipped

Directions

1. Preheat oven to 350 degrees. Butter and flour a nine-inch spring form pan.
2. Cream eight tablespoons of the butter with three-fourths cup of the sugar until fluffy. Add eggs one at a time and beat well.
3. Sift flour, baking powder and salt together. Add to batter, stirring lightly, and stir in vanilla.
4. Spread batter in prepared pan and arrange sliced plums on top. Sprinkle with remaining sugar and dot with remaining butter.
5. Bake one hour. Cool slightly before removing sides of pan. Dust with confectioners' sugar. Serve warm or cool with whipped cream. YIELD 6 to 8 servings.