• prep: 20 min
• cook: 1 hr 25 min
• total: 1 hr 45 min

servings:

The Austrians call this plum cake Zwetschgenkuchen. Traditionally, the cake has a yeasted batter but this streamlined version uses baking powder. The whole thing comes together quickly. You prepare the batter and spread it in a thin layer on the bottom of a springform pan. You arrange the sliced plums in concentric circles on top of the batter. You sprinkle on a little sugar, and you bake. As the cake bakes, the batter rises to embrace the plums and your cake looks like a work of art.

• 1 C (130 grams) all-purpose flour
• 1/2 C (107 grams) white sugar plus 2 T.
• 3/4 t baking powder
• 1/2 t kosher salt
• 8 T (1 stick) salted butter (cut into 8 pieces, room temperature)
• 1 large egg plus 1 large egg yolk
• 1 1/2 t vanilla extract
• 1 1/4 pounds ripe but firm medium plums (halved and pitted and cut into 3/4 inch wedges )
• Powdered sugar to garnish

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