At long last, we have started the process of recovering our home. Now I'm aware that there are those in the world who would consider themselves blessed if they had our problems. Three and a half months of remodeling neither shows up on the Richter Scale, nor triggers tsunami warnings. Never the less, I've had enough.
The Marian Burros recipe: Plum Cake
Cream together 1 cup sugar and 1 stick (4 oz.) sweet butter. Add 1 cup AP flour and 1 tsp. baking powder and beat to combine. (I use the paddle attachment on the KitchenAid mixer, at low speed.) Add two whole eggs. Spread this batter (which will be *very* thick) in the bottom of a 9 inch springform pan. Halve 14 or 15 plums lengthways and remove the pits (this is very easy with Italian prune plums.) Toss them with a little lemon juice and cinnamon sugar. Lay them cut side up on the batter (you may have one or two halves left over depending on their size and how tightly you pack them.) Bake at 350° for an hour, maybe a few minutes more, until the top is nicely browned. (The cake will be gummy if you take it out too soon.) Serve with a dollop of sour cream or creme fraiche.