New York Times Plum Cake by Tetianashlikhtenko

Ingredients

• 450g (1 lb) fresh purple plums, halved and pitted
• 150g (3/4 cup) granulated sugar
• 120g (1/2 cup) unsalted butter, softened
• 150g (1 1/4 cup) all-purpose flour
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 180°C (350°F) and grease a 9-inch springform cake pan.
2. Cream the softened butter and sugar together in a large bowl using an electric mixer until light and fluffy, about 3-5 minutes.
3. Add the eggs one at a time, beating well after each addition until fully incorporated.
4. Fold in the flour, baking powder, and salt until just combined; do not overmix.
5. Spread the batter evenly into the prepared cake pan until ready to serve.
6. Arrange the plum halves, skin side up, on top of the batter, pressing them down lightly until ready to serve.
7. Bake for 40-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes before releasing the sides and transferring to a wire rack.