By Brenda Storch, Messianic Rebbetzin of The Tabernacle
INGREDIENTS
2 cups flour
2 teaspoons baking powder
pinch of salt
zest of 3 lemons
1/2 lb butter, room temperature
1 1/4 cup sugar (reserve 1/4 cup)
5 eggs
1 Tablespoon vanilla
1 cup breadcrumbs
3 lbs plums
PREPARATION
Preheat oven to 350F degrees.
Combine the flour, baking powder, salt, and lemon zest in a medium bowl.
In a separate large bowl cream the butter and one cup of the sugar, either by hand or with an electric mixer. Then add the eggs one at a time, and add all the dry ingredients a little bit at a time. Add the vanilla and mix thoroughly.
When the cake batter is smooth, pour it into a 9"x12" glass baking dish. Sprinkle the top with breadcrumbs, then place the plum halves on top of the batter. I place them to cover the whole top of the cake. Breadcrumbs can help keep the plums from sinking into the cake. But don't fret if your plums fall. If this happens to you, as it often does to me, the cake will still be delicious!
Sprinkle cake with the reserved 1/4 cup of sugar. Bake for 30 minutes or until the top is golden brown and a knife comes out clean.
