My grandmother's Plum Cake

My grandmother was a great baker. Her girlfriends would come to play cards with her just for her yeasty babka. But for me, her best cake was the plum cake. It was extremely light and chock-full of plums. I’d like to share it with you. The cinnamon sugar on top is my addition.

• 1 stick butter, softened
• 1 cup sugar
• 1 cup cake flour
• ½ cup potato flour (or cornstarch)
• I heaped tsp. baking powder
• 4 eggs
• 8-10 plums, halved and stoned (Santa Rosa are best but all plums, peaches or apricots are welcome)
• ¼ cup cinnamon sugar (1/4 cup sugar mixed with cinnamon)

Preheat over to 350F and spray an 8” square cake pan with Pam. Cream butter and sugar until light. Add eggs one at a time until well absorbed. Add flours and baking powder. Batter should be soft. Pour into baking dish. Press plum halves into batter. Sprinkle with cinnamon sugar. Bake for 40 minutes or until a tester comes out clean. 

I serve with whipped cream, of course, but Dick prefers it warm with vanilla ice cream.