This is one of the most popular recipes of New York Times. It is simply and easy to make, and always comes out with no failure. I also used a different fruits, such as feijoa (when I was in NZ), figs, apricots and peaches, and all are delicious.
1/2 cup (1 stick) unsalted butter softened
1 cup granulated sugar plus 1 tablespoon divided*
2 large eggs (lightly whisked)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6-12 plums depending size, pitted and halved**
Juice from 1/2 lemon
1 teaspoon cinnamon
1. Preheat the oven to 175C and butter the inside of a 9-inch springform pan.
2. In a stand mixer, mix together the butter and 1 cup of sugar in a medium bowl until light and fluffy. Or you can do with a hand mixer.
3. Add in the eggs, one at a time, making sure each is fully incorporated.
4. Mix in the flour, baking powder and salt until just combined.
5. Spread the batter into the pan and smooth the top.
6. Arrange the halved plums cut-side-down, then use your fingers to gently press them into the batter.
7. Squeeze the lemon juice over the fruit, then mix together the remaining tablespoon of sugar and cinnamon, and sprinkle over the top.
8. Bake for about 45 minutes to an hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
9. Allow the cake to cool on a rack for at least 30 minutes prior to cutting. Serve warm or at room temperature. The cake is also excellent served cold after chilling in the fridge overnight.