Plum cake

Step 1

Preheat oven to 350°F. Grease an 8 or 9 inch springform pan, (or bake in a 9 inch deep dish pie plate, or round or square baking pan and cut and serve from the pan).

Step 2

In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.

Step 3

In another bowl, or stand mixer, add butter and sugar and mix for several minutes, until pale and fluffy. Add the egg, vanilla and almond extract and mix until combined.

Step 4

Add half the flour mixture, then half the milk and beat on low speed until smooth. Add remaining milk, then remaining flour.

Step 5

Smooth batter into an even layer in the pan. Arrange the plums on top, skin side up, in a circular pattern.

Step 6

Bake for 50-70 minutes (depending on how juicy the fruit is), until golden on top and a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 10 minutes. Run a knife around the edges of the pan, then remove the springform edge. Allow to cool completely before slicing and serving.

Step 7

Serve plum cake warm or cold, with vanilla ice cream or whipped cream, or with a cup of coffee or tea.

Step 8

Store at room temperature or in the refrigerator for 2-3 days.