Damson Plum Cake | Moist Cake with Damson Plums

Wash and dry the plums. Cut around each one with a knife, remove the pit, and leave the halves intact. Do not chop them; small pieces break down in the oven and release all their juice, making the batter soggy. Arrange the halves on a plate, cut side up.

Pour the batter into a greased and floured pan and smooth the top. Set the plum halves on the batter, cut side down, without pressing them in; with the cut side down, their juice runs into the batter and creates purple streaks.

Bake in an oven preheated to 175°C / 345°F for 45 minutes. The cake is done when the plums are puffed, their edges have darkened, and a toothpick inserted between two plums comes out clean. Let it rest in the pan for 30 minutes; removing it while hot may split the cake in half.