Viennese Plum Cake
1/2 C butter at room temp
1/2 C sugar
2 eggs
1/4 t salt
1 C flour
1 t baking powder
16 medium-sized Italian prune plums - washed, halved, pitted
1/2 C sugar
2 t cinnamon
1 TB butter
Preheat oven to 350 degrees. Butter and flour an 8x8 square pan.
Cream together butter and sugar. Beat in eggs one at a time. Blend together salt, flour and baking powder in small bowl. Combine flour mixture with butter mixture. Spread dough evenly in prepared pan. Place plums skin side down on top of batter.
Mix together cinnamon/sugar combination; sprinkle over plums (this mixture seems like too much, but use it all). Dot with butter. Bake at 350 degrees for 45 minutes or until top is golden.
Wrapped well, it keeps for 4-5 days (this is just an estimate because it never lasts that long).