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Berkshire Hudson Valley Reader Submitted

Breakfast

Italian Plum Coffee Cake

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Serves 8-10
Nancy Audino
The Inn at Silver Maple Farm
East Chatham, NY

1/3 cup butter (at room temperature) plus 1 tablespoon
1 cup sugar, divided
1 egg, beaten
1 teaspoon vanilla
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3/8 cup milk (3 ounces)
1 tablespoon ground cinnamon
1 pound Italian prune plums (usually available from August to October)
1 tablespoon butter

Preheat the oven to 350°F. Butter and flour a 9-inch cake pan.

In a large bowl, cream the butter and 1/2 cup of the sugar with an electric mixer. Stir in the egg and vanilla. In a separate bowl, sift together the flour, baking power, and salt. Gently mix the flour into the butter mixture, add the milk, and blend well. Pour the batter into the prepared pan, spreading it evenly.

Combine the cinnamon with the remaining 1/2 cup of sugar in a bowl. Halve the plums, remove the pits, and dip them into the cinnamon-and-sugar mixture. Arrange the plums, skin side up, in a circular pattern over the batter. Dot the plums with the remaining tablespoon of butter. Bake for 1 hour or until the cake appears to be golden brown between the plums. Cool and serve at room temperature.