Plum Blueberry Cake

Here is a real winner for the holidays, and simple to prepare.

This derived from a recipe for cake with fruit we have been using for a long time in the family, but also parallels that of Marion Burros' (New York Times) FAMOUS recipe which was at one time attempted to be stopped. But the public outcry was so great, the NYT continued to publish.

Probably the difference is the lack of eggs here - but we will try eggs and let you know! Here's to Marion Burros - she'd like our family desserts!

1 stick butter

3/4 cup sugar, softened to room temperature

1 cup all purpose flour

1 tsp baking powder

dash salt (about 1/4 tsp)

2 cups blueberries, rinsed and dried

5 plums, halved, pitted

Preheat oven to 350F.

Cream the sugar and the butter together (I use a Kitchen Aide blender with wire whisk). Add the flour, baking powder, and salt and just mix together. Remove blender from bowl and manually fold in the blueberries into the batter gently with a spatula.

Generously butter a 9.5-inch springform pan. Transfer the batter into the springform pan, and immerse the plum halves into the batter, distributing evenly.

Bake 1 hour, or until, nicely browned on top.

Cook's Note: I have made this cake with many different combinations of berries and fruit. For example, I'v mixed red and purple plums.

See Cusisineici.blogspt.com for raspberry and strawberry versions as well.

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