For the Austrian plum cake recipe, see
PG tested
Make sure the ripe plums are a little firm because ultrajuicy ones will make the center of the cake wet and soggy. Italian prunes and pluots will work well here, too.
1 cup all-purpose flour, plus more for pan
½ cup white sugar, plus 2 tablespoons, divided
¾ teaspoon baking powder ½ teaspoon kosher salt 8 tablespoons salted butter, cut into 8 pieces, room temperature
1 large egg, plus 1 large egg yolk
1½ teaspoons vanilla extract
1¼ pounds ripe but firm medium plums, halved, cut into ¾-inch wedges and pitted
Powdered sugar to dust on top
Heat oven to 325 degrees with rack in the middle position. Prepare 9-inch springform pan with cooking spray and dust evenly with flour.
Mix flour, ½ cup sugar, baking powder and salt on low in a stand mixer, until combined, about 5 seconds. With mixer running, add butter 1 piece at a time. Continue mixing, 2 to 3 minutes, until mixture resembles moist sand.
Add egg, egg yolk and vanilla. Increase speed to medium-high and beat until mixture is pale and fluffy, about 1 minute.
Transfer batter to pan and spread in an even layer. Arrange plum wedges in concentric wedges on batter with cut side down. Sprinkle with remaining 2 tablespoons sugar.
Bake until golden brown and skewer inserted in the center comes out clean, 1 to 1¼ hours.
Let cool in pan on wire rack for 30 minutes. Serve warm or at room temperature, dusted with powdered sugar.
Serves 8.