Plum cake

Do you remember the plum cake from the movie Amelie? I think of that cake -- and that movie, (which would be a great choice for a rainy Sunday like today) -- every time I bake this cake. In the movie, quirky Amelie's cake had some magical properties, and I'm not sure the same could be said of this version. That being said, it's still very good and I think you ought to give it a try -- right after you finish watching the movie.

Start by assembling the batter. The lemon zest adds a fresh flavour to the baked cake.

Then spread into your springform pan. Don't worry about getting everything perfectly smooth because the fruit goes on next.

I used an assortment of plums, split and pitted. But you could just as easily made this cake with peches or nectaries.

Next, press the fruit into the batter. I tried for a bit of a pattern, and I love how the plump rounds of plum look nestled into the batter. So pretty!

Sprinkle with a bit of cinnamon and sugar before it goes into the oven to bake.

And when it's done, it'll look this. the fruit sinks into the cake, and the sugar provides some crunch on top. It smells heavenly as it bakes and cools in your kitchen.

Cut yourself a slice and enjoy a taste of summer!

Cinnamon-sugar plum cake (from Bon Appetit magazine)

1 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 1 1/2 tablespoons sugar
2 large eggs
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel

5 large plums (about 1 1/4 pounds), pitted, cut into 1/2-inch wedges
1/4 teaspoon ground cinnamon


Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Whisk first 3 ingredients in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Beat in 3/4 cup sugar. Add eggs 1 at a time, then lemon juice and lemon peel, beating until blended after each addition. Beat in flour mixture. Spread batter in prepared pan.

Press plum wedges halfway into batter in concentric circles, spacing slightly apart. Mix remaining 1 1/2 tablespoons sugar and cinnamon in small bowl; sprinkle over plums. Bake until cake is browned on top and tester inserted into center comes out clean, about 50 minutes. Cut around cake; release pan sides. Serve cake warm or at room temperature.