Plum-Almond Cake

• 3 firm-ripe red-skin plums (about 2 in. wide; 3/4 lb. total)
• About 1/2 cup (1/4 lb.) butter or margarine
• About 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 8 ounces (3/4 cup) almond paste
• 2 large eggs
• Powdered sugar

1. Rinse plums, pit, and cut into 1/2-inch-thick slices.
2. Butter and flour a 10-inch cake pan that has a removable rim.
3. In a bowl, combine 1/2 cup butter, granulated sugar, and almond paste. With a mixer at high speed, beat until mixture is blended, about 2 minutes. Add eggs and beat until fluffy, 2 or 3 minutes. Add 1 cup flour, stir to mix, then beat until well blended.
4. Scrape batter into cake pan. Arrange plum slices evenly on batter.
5. Bake in a 350u0b0 oven until cake just begins to pull from pan sides and is golden brown, about 45 minutes.
6. Cool in pan at least 10 minutes. Run a thin-bladed knife between cake and pan rim; remove rim. Dust cake with powdered sugar. Cut into wedges.

butter, flour, sugar, almond paste, eggs, powdered sugar

Taken from www.myrecipes.com/recipe/plum-almond-cake (may not work)