There is something magical about summer when the markets begin to deliver their crops of ripe stone fruit: Peaches, nectarines, apricots, plums, and cherries. Stone fruits reach their peak under long, sun-filled days of summer. It's a season that involves farmers' markets and filling baskets with colorful and beautifully scented fruit.

This is a delicious, easy-to-make cake made with fresh stone fruit submerged is a moist, buttery cake. It's a great way to use up excess stone fruit in a delectable way. You can swap out the plums for just about any stone fruit like apricots, peaches, nectarines, or cherries. I've made this recipe a few times one time using plums, another time pluots, and another time with apricots (maybe my favorite). I gave a half cake to a neighbor who said a slice of this cake with coffee was the perfect breakfast on a July morning. You can also serve it for dessert with a scoop of vanilla ice cream. 

Plan ahead as you need the eggs, milk, and butter to be at room temperature. 

Plum Cake

Ingredients:

• Flour - 1 1/2 cups all purpose flour (180g)
• Baking powder - 1 1/2 teaspoons
• Cinnamon - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Butter - 1/2 cup, softened (1 stick)
• Sugar - 3/4 cup, plus more for sprinkling
• Eggs - 2 large, room temperature
• Vanilla extract - 2 teaspoons
• Almond extract - 1/4 teaspoon (optional)
• Milk - 1/2 cup, room temperature
• Plums - 3-4 plums, about a pound, pitted and halved or quartered

Instructions:

1. Pre-heat oven to 350°F. Light spray a 9-inch springform baking pan or line a springform pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
3. In a large bowl, beat the room temperature butter and sugar with an electric hand mixer on medium speed until pale and fluffy, about 4 minutes. 
4. Add the eggs, one at a time, making sure it's well-incorporated before adding the second egg. Add vanilla extract (and optional almond extract). Scrape down the bowl as needed.
5. With the hand mixer on low, gradually add the flour mixture in parts. Alternate between adding some flour and some milk. Mix until all ingredients are incorporated. 
6. Transfer the batter to the prepared baking pan and smooth the top with a spatula.
7. Arrange the plum slices skin side up on top of the batter. Sprinkle generously with sugar, if desired.
   
   
   
   
    
8. 
   Bake for 50-55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. 
9. Let cake cool down in the pan for at least 10 minutes. 
10. Run a knife around the edge before releasing the spring, and remove the outer ring. Let cake cool completely before transferring it to a serving plate. 

A version I made with apricots.