Rachael Ray

By ldelmas

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1-1/2 cups sugar
• 1/2 cup milk
• 6 tablespoons butter, melted
• 1 teaspoon vanilla
• 1 pound Italian plums, pitted and halved
• 1 teaspoon cinnamon
• Fresh herbs such as thyme or lemon verbena

Details

Servings 1
Adapted from rachaelray.com

Preparation

Step 1

Makes one 10-inch cake

Preheat the oven to 350°F. Grease a 10-inch round terracotta baking dish or cake pan with butter.

Sift the flour and baking powder together in a mixing bowl. Add the salt and set aside. In a standing mixer fitted with a paddle, beat the eggs and 1 cup of the sugar until creamy. Add the milk, melted butter, and vanilla. Slowly add the dry ingredients until completely incorporated.

Spread the batter ¾ inch thick in the prepared pan. Arrange the plums evenly on top of the batter and sprinkle with the remaining ½ cup sugar mixed with the cinnamon. Bake for 25 minutes, until a cake tester or a knife poked in the center comes out clean. Garnish with some fresh herbs and serve with a scoop of vanilla ice cream, if you like.