Autumn Plum Cake

I bought a half dozen, lovely Italian plums in the market over the weekend and baked this cake. It’s a one bowl, brown sugar batter flavored with orange zest, vanilla, and a touch of cinnamon, then topped off with plum halves. This would make a good dessert at Thanksgiving, as an alternative to pies.

• 5 tablespoons butter, room temperature
• 3/4 cup light brown sugar
• 2 large eggs
• 1/3 cup vegetable oil
• zest of 1 orange
• 1 1/2 teaspoons vanilla extract
• 2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cinnamon
• 1 1/2 cups flour
• 5 – 6 plums

1. Grease and flour an 8″ x 8″ pan. Preheat oven to 350º.
2. In a large bowl, beat butter for 3 minutes, add brown sugar and beat for an additional 3 minutes. add eggs one at a time.
3. Beat in oil, zest, and vanilla.
4. Sprinkle in baking powder, salt, and cinnamon. Mix in flour until just incorporated.
5. Pour batter in prepared pan, smooth with a rubber spatula. Arrange plum halves cut side up, pressing slightly down into batter.
6. Bake for 35 to 45 minutes, testing with a toothpick. Let cool in pan on a wire rack for 30 minutes, then remove cake and place on a plate.