For the topping
1/2 cup unsalted butter, softened
1/2 cup confectioners' sugar
10 plums, pitted and sliced into 1.5 cm (any type) pieces
For the cake batter
1 and 3/4 cups all-purpose flour
2 teaspoons active dry yeast
1 pinch of salt
1/4 cup unsalted butter, at room temperature
1/2 cup confectioners' sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
For the topping
1/2 cup unsalted butter, softened
1/2 cup confectioners' sugar
10 plums, pitted and sliced into 1.5 cm (any type) pieces
For the cake batter
1 and 3/4 cups all-purpose flour
2 teaspoons active dry yeast
1 pinch of salt
1/4 cup unsalted butter, at room temperature
1/2 cup confectioners' sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
Melt the butter in a saucepan over medium heat
Add the confectioners' sugar and whisk until smooth
Spread this mixture evenly into a 25 cm diameter cake pan
Place the plum slices in circular patterns and press them gently into the pan with your fingers (you can prepare this step up to 3 hours in advance)
Prepare the cake: preheat the oven to 180°C (medium)
Sift the flour, yeast, and salt into a bowl. Reserve
In another bowl, whisk the butter until smooth
Gradually add the confectioners' sugar and whisk until combined
Add the eggs one at a time, whisking after each addition
Add the vanilla extract
Mix in the dry ingredients and milk, alternating with the wet ingredients
Finish with the dry ingredients
Mix delicately and pour into the prepared cake pan with the plums
Bake the cake for 35 minutes or until golden brown or a toothpick inserted comes out clean
Remove from the oven and let cool for 10 minutes
Run a sharp knife around the cake to release it from the pan
Invert the cake onto a plate, letting it sit for 3 minutes
Remove the pan
Serve warm or at room temperature, with whipped cream or fresh whipped cream
Serves 8.
