- 1 cup butter, softened
- 1 cup granulated sugar plus 1 tablespoon sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1/4 cup ground cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 medium purple plums, pitted, halved and quartered
- 1 teaspoon grated lemon peel
- 1/2 teaspoon almond extract
- 1 teaspoon ground cinnamon
Preheat oven to 350° F. Grease 9-inch springform pan. In large bowl, with electric mixer, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time until well blended. In medium bowl combine flour, cornmeal, baking powder and salt to mix well.
Add dry ingredients, grated lemon peel and almond extract to butter mixture, just until combined. Spread batter into pan and smooth the top. Arrange cut-up plums cut-side down on batter, gently pressing into batter. In small bowl combine remaining.
1 tablespoon granulated sugar and cinnamon. Sprinkle top with cinnamon-sugar mixture. Bake for 50 to 55 minutes or until cake is golden and toothpick inserted in center comes out clean. Cool on rack 20 minutes. To serve, sprinkle with confectioners’ sugar. Serve with whipped