Viennese Plum Cake

• 1/2 cup butter, softened
• 1/2 cup plus 1 tablespoon sugar, divided
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 cups sliced fresh plums (about 1-3/4 pounds)
• 1/4 teaspoon ground cinnamon
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1/4 cup cold butter, cubed
• 3 tablespoons chopped walnuts, optional

1. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well.
2. Transfer to a greased 9-in. square baking dish. Top with plums. Combine cinnamon and remaining sugar; sprinkle over plums.
3. For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Sprinkle over top.
4. Bake at 350u0b0 for 50-55 minutes or until topping is golden brown and plums are tender. Cool on a wire rack.

butter, sugar, eggs, vanilla, flour, baking powder, salt, fresh plums, ground cinnamon, allpurpose, sugar, cold butter, walnuts

Taken from www.tasteofhome.com/recipes/viennese-plum-cake/ (may not work)