Viennese Plum Cake

Method

1. I

   Preheat oven to 350 degrees.

2. II

   Grease Two 8-inch Round Pans with Butter.

3. III

   Choose plums that are more blue in color than red, and are soft but not mushy. Cut the plums in half lengthwise, along the 'seam', removing the stone. If there's any fiber or remnants of a stem, trim the tip of the stem end with a paring knife. Set plum halves aside.

4. IV

   Mix two teaspoons of cinnamon with the half-cup of sugar and set aside.

5. V

   In mixing bowl, cream the butter and sugar.

6. VI

   Add eggs, mixing until well blended.

7. VII

   Sift together the flour, baking powder and salt.

8. VIII

   Add half of the flour mixture into the creamed butter, stirring just until smooth; then add the remaining dry ingredients, again being careful not to over-mix. Batter will be stiff.

9. IX

   Divide batter evenly into greased cake pans, spreading to fill pan to the sides.

10. X

    Press plum halves into the top of the batter, cut side up, arranging them in tight rows. You should see very little cake batter. My mother always said ".

11. XI

    load 'em up!".

12. XII

    Sprinkle the cinnamon-sugar mixture evenly and generously over the top of each cake.

13. XIII

    Bake in 350-degree oven for 30 to 35 minutes.

14. XIV

    Cool completely.

15. XV

    While my mother would pooh-pooh it, you can serve with whipped cream. Enjoy!