Plum Cake

This recipe is great with any summer fruit such as plum, apricot, peach, fig. 

Ingredients

[Cake Base]

Unsalted butter - 11 TBSP, at room temperature
Sugar - ¾ cup
Large Eggs - 3
Vanilla extract - 1½ tsp
All-purpose flour - 1¼ cups 

Baking powder - 1½ tsp
Kosher salt - 1 tsp 
[Topping]

For Plum Cake: 6 or enough plum halves to mostly cover the top of the cake

For Peach Cake: Slice 2 fresh peaches into 8-12 wedges, coat them with lemon juice to avoid turning brown, and fan them out on the cake batter.

For Apricot Cake:  Slice 10-12 fresh apricots vertically in half or quarter and place them skin side up.

For Fig Cake: Slice 10-14 fresh figs vertically in half and place them flesh side up.

For Blueberry Cake: Combine 2 cups of fresh blueberries with 1 tsp flour and lemon juice in a bowl. Spoon the berry mixture over the batter.

Ground cinnamon - ¼ tsp 

White sparkling sugar - 1½ tsp (optional, I did not add)

Steps

1. Preheat the oven to 350°F and set the oven rack in the middle position.

2. Grease a 9-inch pan.  Line the bottom of the cake pan with a parchment paper circle.

3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. Prepare the fruit topping and put on the side. 

5. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Add the sugar to the mixer bowl. Cream the butter and sugar until pale and fluffy, about 3 minutes.

6. Add the eggs, one at a time, and beat on low speed until well combined. Using the silicone spatula, scrape down the sides of the bowl and add the vanilla extract.
7. Gradually add the flour mixture and beat on low speed until smooth and combined.

8. Transfer the batter to the prepared pan and smooth the top with the spatula. Arrange the fruit on top, for plum and apricot, skin side up in a circular pattern, to mostly cover the batter.

9. Sprinkle the cinnamon and white sparkling sugar over the fruit.
10. Bake for 35 to 45minutes (larger fruit needs a longer bake time), until the cake is golden on top and a toothpick inserted into the center comes out clean.

11. Place the cake on a wire rack to cool. Remove from pan and slice and serve at room temperature. Store the leftover cake, covered, at room temperature for 2 days or in the refrigerator for up to 5 days. Or, freeze the leftover cake for up to 3 months. Make sure to wrap the completely cooled cake with aluminum foil or plastic wrap, and then place it in a freezer bag. Thaw overnight on the countertop before serving.