1/4 c. butter
3/4 c. sugar
1 egg
1/4 tsp. almond extract
2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/2 c. chopped toasted almonds
1 lb. fresh firm plums, about 6 med. pitted & sliced
Sour Cream Topping (recipe below)

In large bowl cream butter and 3/4 cup sugar; beat in egg and almond extract. In another bowl, mix flour, baking powder and salt. Add to egg mixture alternating with milk, beating well after each addition. Stir in almonds. Spoon into buttered 9 x 3 inch springform pan. Bake in 375 degree oven for 30 minutes.

Meanwhile, prepare Sour Cream Topping, spoon evenly over cake. Arrange plum slices on top. Sprinkle with sugar. Return to oven and bake 10 minutes. Cool on rack 30 minutes. Loosen sides with knife, remove sides of pan. Cool to room temperature to serve. Makes 8-10 servings.

SOUR CREAM TOPPING:

1 c. sour cream
1 egg
1 tbsp. sugar
1/8 tsp. almond extract

In small bowl mix together.