Sunday, September 11, 2011
7 c. pitted and quartered plums
2/3 c. butter, softened
1 1/2 c. sugar
3 c. flour
1 T. baking powder
1/2 t. salt
2 c. milk
2 t. vanilla extract
1 c. white sugar
1/2 c. butter, softened
1/4 c. flour
1 t. cinnamon
Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. Place the plums into the bottom of the baking dish.
In a large bowl, mash together 2/3 cup butter with 1 1/2 cups of sugar until the mixture is smooth and creamy. Beat in eggs, one at a time. Stir in 3 cups of flour, the baking powder, and salt. Mix in the milk and vanilla extract to make a smooth batter. Pour the batter over the plums.
Mix 1 cup of sugar, 1/2 cup of butter, 1/4 cup of flour, and cinnamon together in a bowl to make a crumbly topping; spread over the batter.
Bake 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Notes: Excellent plain or with vanilla ice cream! Mine has to bake for about an hour. I'd recommend adding the milk one cup at a time so it doesn't splash everywhere when you mix it in. I'd also suggest not softening the butter in the topping and just cutting it into the mixed dry ingredients. If it's soft, then the topping is very doughy and not crumbly at all. Tastes fine either way, but it's just hard to glop the topping on the top of the batter if it's gooey.