Plum cake

In this recipe, the tartness of the plums balances out the sweetness of the cake beautifully.  I adapted this recipe to be a slightly darker, more aromatic cake using brown sugar and more cinnamon.  Adapted from Smitten Kitchen.

Ingredients

1.5 c flour
2 t baking powder
1/2 t salt
1.5 t cinnamon
5 T unsalted butter, melted
3/4 c packed brown sugar (dark is best)
2 eggs
1/3 c canola oil
2 t vanilla extract
8-12 purple plums, sliced into half moon chunks

Instructions

1) Preheat oven to 350F/180C, and generously butter a medium sized baking pan.
2) Sprinkle half of the sliced plums over the bottom of the pan, and sprinkle with a bit of brown sugar.
3) Mix flour, baking powder, salt, and cinnamon in a medium bowl.
4) Mix brown sugar (break up the clumps beforehand) and sugar in a large bowl - if doing this by hand whisk vigorously to incorporate some air, and if doing this by mixer beat on medium speed for about 3 minutes until soft and creamy.
5) Add eggs and mix well.
6) Add oil and vanilla, and mix until the batter looks smooth and almost satiny.  Again, if doing this by hand, make sure to mix well to incorporate some air into the batter.
7) Gradually combine the dry ingredients with the wet - stir well but do not overcombine.  (My batter was very thick - this is okay, but if you want a thinner batter you can add a T or two of water.)
8) Pour batter over the pan/plums, and spread evenly.  Then sprinkle the rest of the plums over the top of the batter (in a random or decorative pattern, however you like).
9) Bake 30 minutes, or until the top is light brown and puffed, and the plums are starting to dimple/caramelize.  Cool for 15 minutes before serving.