- 1 cup (125 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- Large pinch of salt
- 1 cup (200 grams) granulated sugar
- 4 tbsp unsalted butter, softened
- 4 tbsp applesauce
- 2 large eggs
- 12 smallish purple Italian purple plums, halved and pitted
- 1 teaspoon or tablespoon ground cinnamon
- Heat oven to 350°F. Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color. Add the applesauce and eggs, then the dry ingredients, mixing until just combined.
- Spoon batter into an ungreased 9-inch springform pan (but if you’re worried, you can always lightly coat it first with butter or a nonstick spray) and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with cinnamon, then remaining sugar.
- Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack.
Wendyness 