Plum Cake Season

September afternoons have felt more like July or August this year.  As the colour of leaves change from green to yellow, gold or red, the fruit on the plum tree slowly ripens and it becomes Plum Cake Season at my house.  Last year I made 13 cakes.  I gave a few away and froze the rest, mostly for my father.  It's his favourite and he savours every bite.  Much to my mother's chagrin, he often licks his plate clean.  Did I mention this is his favourite?  ;)  Dad is in the autumn season of his life and I find great pleasure in adding a bit more sunshine to his days, especially in the form of Plum Cake.  Here is the recipe if you like.  

  Plum Muffin Cake

Topping:

1/3 c. flour

1 tsp. cinnamon

1/2 c. brown sugar

2 tbsp. soft butter

In small bowl, combine all topping ingredients, blending in butter with fingertips.  Set aside.

Cake:

1/4 c. graham cracker crumbs

6 tbsp. soft butter or margarine

3/4 c. sugar

1 egg

1/2 c. milk

1 3/4 c. sifted flour

2 tsp. baking powder

1/4 tsp. salt

1 tbsp. grated lemon rind

1 tsp. vanilla

2 c. sliced fresh plums (about 1 1/2 lbs.)

Dust well-buttered 10-inch bundt pan with cookie crumbs.  Set aside.  In mixing bowl cream butter and sugar.  Beat in egg, lemon peel, and vanilla.  Sift together flour, salt, and baking powder; add to creamed mixture alternately with the milk.  Fold in sliced plums.  Spread batter in prepared pan; cover evenly with topping.  Bake at 350º for 45 to 50 minutes.  Cool 10 minutes before removing from pan.  Serve warm with whipped cream or whipped butter.