also works just fine in a regular round cake pan lined with parchment. Will be great for breakfast or brunch, as well. Perhaps not the flashiest dessert ever, but a real winner otherwise. Despite the long baking time, it was moist and buttery. I made it in a springform pan, and I have to say, doubling the recipe was a good idea-it made for a tall cake with fruit all the way through. It *did* take well over two hours to bake, and to be honest, I wasn't expecting much. I needed a cake I could prepare really quickly, and this certainly fit the bill: 20 minutes from start to finish, including slicing all the fruit, and I doubled both the batter and fruit. I add the grated peel of a lemon, a teaspoon of cardamon and often top with frozen blueberries, when I can't get plums. Also, I recommend using a 9-inch pan as the 10-inch would be too big. Just remember that the batter is quite thick and you have to spread it before you place the fruit. This recipe can stand a few adaptations depending on your preference and the kinds of fruit you have on hand. I didn't grease the pan, but I will do so next time. Also, my Italian plums were pretty big so I used 6 plums and quartered them. I did add vanilla extract (I bet almond extract would be good too) to the batter. This is so quick and simple to put together and a lovely treat for afternoon tea or perhaps after a heavy autumn dinner. I learned this trick at the Smitten Kitchen blog. The way to make this a really exceptional dessert is to let it sit overnight so that the plum juices mingle with the cake and make it incredibly moist. I haven't read all the reviews, so I don't know if anyone else has mentioned this. That way the juices and flavors come together while it bakes. The plum halves go into the batter skin side up, not down.
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