Fresh Plum Cake

Oy. This would have been perfect if I used a bigger pan.  It turned out to be a cakewreck, overflowing in the pan and making a mess in the stove! Ina's recipe also called for peaches, but I used plums instead. I think the substitution worked great, especially with the addition of the pecans, which paired nicely with plums. I also think this would be great with apples or pears. The butter, eggs, and yogurt I used were all at room temperature and the batter was so light, fluffy and perfect that I am even more disappointed that this didn't come out well. 

Ingredients:

1 stick unsalted butter, at room temo
1 1/2 cups sugar
2 eggs, room temp
1 cup Greek yogurt, at room temp
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 cups fresh plums, diced
1/2 cup chopped pecans 

Preheat oven to 350. Ina says to grease a 9" square pan, but this was not big enough. Definitely use a 9 x 11 or even a 9 x 13.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3-5 minutes, until light and fluffy. With the mixer on low, add eggs, one at a time, then the yogurt and vanilla, and mix until smooth. In a separate bowl, sift together flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining sugar with the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the plums, then sprinkle with 2/3 of the sugar mixture. Spread remaining batter on top, arrange the remaining plums on top and sprinkle with remaining sugar and pecans.

Bake for 45-55 minutes, until toothpick inserted into center comes out clean.

No photos of the finished product because, cakewreck! But here are a couple photos of the gorgeous plums I had: