Denesse Willeys Fresh Plum Cake

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon table salt
• 3/4 cup granulated sugar
• 12 tablespoons cold butter
• 2 eggs
• 2 teaspoons vanilla
• About 6 ounces milk
• 5 to 6 plums, sliced
• 1/2 cup old-fashioned oatmeal
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom

1. Preheat oven to 425 degrees.
2. Lightly grease an 9-inch-by 13-inch baking pan.
3. In the bowl of a food processor, combine flours, baking powder, salt and 1/4 cup sugar.
4. Add 6 tablespoons cold butter and pulse until it is the consistency of corn meal.
5. In a measuring cup, beat together the eggs and vanilla; add enough milk to make 1 cup.
6. With the processor running, pour in milk mixture; a soft sticky dough will form.
7. Scrape the dough into the pan, and with a greased spatula press the dough to cover the bottom of the pan.
8. Press in the fruit, skin side down until it uniformly covers the dough.
9. (Distribute the dough more evenly by pushing it with the fruit sections.)
10. Sprinkle oatmeal over all.
11. Distribute 1/2 cup sugar over the oatmeal.
12. Sprinkle on spices.
13. Dot with remaining 6 tablespoons cold butter.
14. Bake about 25 minutes.
15. Serve warm (but not hot) with ice cream for dessert.
16. Refrigerate leftovers for breakfast.

flour, flour, baking powder, salt, sugar, cold butter, eggs, vanilla, milk, oldfashioned oatmeal, ground ginger, ground cardamom

Taken from cooking.nytimes.com/recipes/12858 (may not work)