10 med. Italian plums (may use a can of drained plums)
1 c. (2 sticks) butter, softened
1 c. sugar
1 3/4 c. flour
2 tsp. baking powder
2 tsp. grated lemon peel
1/4 tsp. salt
4 eggs

CRUMB TOPPING:

1/2 c. (1 stick) butter
1 c. flour
1/4 c. sugar
1 tbsp. lemon peel

In large bowl with mixer at medium speed, beat butter and sugar until light and fluffy. Reduce speed to low. Add flour, baking powder, lemon peel, salt and eggs. Beat until smooth, scraping bowl.

Spread dough evenly in greased and floured 9 x 13 inch baking pan. Then top with sliced plums, spread or sprinkle crumb dough on top and bake at 350 degrees for 50-60 minutes. When cool you can serve with whipped cream.

Crumb Topping: In a 1 quart saucepan over medium heat, melt butter. Remove from heat and stir in flour, sugar and lemon peel to form a soft dough.