Plum Cake

My kids are funny when it comes to eating any baked good with fruit in it. Particularly the ones where the fruit are in chunks rather than as a puree. I had seen a plum cake using almond meal in a magazine. That picture looked so good that I was tempted to bake a cake with plums. Since I had liked the recipe of Strawberry Cake that I had baked two years back, I used the same recipe with minimal changes and used plums instead of strawberries. I loved the cake and kids ate around the fruit and loved the cake part of it.

One Year Back - Zucchini Chocolate Bread
Two Years Back - Vegan Carrot bread
Three Years Back - Chocolate Zucchini Cake
Adapted from here.
Ingredients:
All purpose flour - 1 1/2 cups
Baking powder - 1 1/2 tsp
Salt - 1/2 tsp
Sugar - 1 cup
Turbinado sugar to top - 4 TBSP (I was out of raw sugar so used regular granulated sugar)
Oil - 1/3 cup
Milk - 1/2 cup
Egg - 1 large
Vanilla - 1 tsp
Plums - 6 or 7 pitted and halved

Method:
Preheat the oven to 350 F (175 C). 325 in case of a glass or non stick pan. Butter a 10" pie pan. You could use a 9" spring form pan instead.  In a bowl, whisk together flour, baking soda, salt. Set aside. Whisk oil, sugar and egg till well mixed. Stir in vanilla. Add flour mixture alternating with milk starting and ending with flour while continuing to beat slowly. When there is no dry flour streaks left and the mixture is uniform, pour into the prepared pan and smooth with a spatula to cover the entire pan. Place the plums cut side down all over the cake in a pattern. I could have used more plums than what I did but I was afraid of the batter overflowing if I used too many. Bake for 40 minutes. Reduce the temperature to 325 F (160 C). Bake for 10 more minutes or till a toothpick inserted into the center of the cake comes out clean. . Cool on the rack in the pan completely. Slice when cool.

Enjoy.