1 cup all-purpose flour
1 tsp. baking powder
pinch of salt
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 1/2 tsp. grated lemon zest
2 large eggs
15 purple plums, halved and pitted
1 tbsp. fresh lemon juice

Preheat oven to 350°F. Grease bottom and sides of a 9 or 10-inch springform pan.

Mix together flour, baking powder, and salt. Beat together butter, sugar, and lemon zest at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition.

At low speed, beat flour mixture into butter mixture. Spoon batter into prepared pan, spreading evenly. Arrange plum halves, skin sides up, on top of batter. Sprinkle with lemon juice.

CINNAMON SUGAR TOPPING:

2 tbsp. granulated sugar
1/2 tsp. ground cinnamon

Mix together sugar and cinnamon. Sprinkle over top of cake.

Bake cake at 350°F until golden brown, about 1 hour. Transfer pan to a wire rack to cool slightly.

Baking Tip: If fresh plums are not in season, substitute 1 (29 oz.) can plums. Drain well.

To Freeze: Double wrap in aluminum foil, place in a plastic bag and seal. Defrost, then reheat in a 300°F oven for 10 minutes.

Submitted by: Agnes McMullen