From inthekitchenwithkath.com
(Adapted from the Smitten Kitchen version, which is adapted from the Marian Burros recipe. Amanda Hesser included the Marian Burros recipe in The Essential New York Times Cookbook.)
I used granulated Swerve sweetener in the cake batter and maple sugar to sprinkle on the top. Substitute regular sugar if you wish.
A 9-inch springform pan is recommended for this recipe. I used my 9½-inch pie plate. It worked fine, although the presentation would be better if a springform pan were used.
1 cup (125g) all-purpose flour
1 teaspoon baking powder
Large pinch of salt
½ cup (1 stick) unsalted butter, softened
2/3 cup granulated Swerve sweetener (or ¾ - 1 cup sugar)
2 large eggs
11 – 12 smallish purple Italian plums, halved and pitted
2 teaspoons fresh lemon juice
2 teaspoons ground cinnamon
2 teaspoons of maple sugar (or 1 tablespoon sugar)
1. Heat the oven to 350°.
2. Whisk the flour, baking powder, and salt together in a medium bowl.
3. Cream the butter and sweetener (or sugar) together with an electric mixer for about 5 minutes, until it is fluffy and light.
4. Add the eggs, one at a time, mixing after each one.
5. Add the flour mixture and beat until it is just combined.
6. Spread the cake batter into an ungreased 9½-inch pie pan (or ungreased 9-inch springform pan) and smooth out the top.
7. Put the plums, skin-side up all over the cake.
8. Sprinkle the cake with the lemon juice, and then the cinnamon and maple sugar (or sugar).
9. Bake the cake for 45 – 50 minutes, until a toothpick inserted in the center comes out with no cake batter. (If you have an instant-read thermometer, the cake’s temperature will be 210° when it’s done.)
10. Cool the cake on a rack and then cover it and leave it overnight at room temperature before serving the next day.