Austrian Plum Cake

I brought home a bag of plums from my friend Christie's house and my favorite thing to do with plums is this: Austrian Plum Cake. I don't remember in which magazine I found this treasure, originally belonging to someone's grandmother, but it is now one of my favorites. It's simple and unassuming, and it can be as varied as your imagination: berries, rhubarb, cherries, apricots, peaches, pears. I prefer to serve it with vanilla yogurt or sweetened sour cream. Enjoy!

Austrian Plum Cake

1 1/4 cups cake flour

1 tsp baking powder

pinch salt

1 stick butter

3/4 cup sugar

1 large egg

1 tsp lemon juice, optional

1/4 tsp. cinnamon, optional

1 lb ripe plums, quartered or sliced

Preheat oven to 375*. Grease 8in pie plate. Sift flour, baking powder and salt into small bowl. In. medium saucepan, melt 6 Tbl. butter over low heat. Stir in 6 Tbl. sugar and let cook 5-10 minutes. Add egg and stir well. Stir in flour mixture. Spread dough in pan. Arrange fruit, pressing lightly into dough. Drizzle with lemon juice and remaining 4 Tbl sugar. Sprinkle with cinnamon. Dot with 2 Tbl butter.

Bake 30 minutes or until fork inserted comes out clean. Serve with whipped cream, ice cream or sour cream.