Open-Face Crumb Cake

• 10 tablespoons sweet butter, at room temperature
• 1 cup light-brown sugar
• 2 eggs
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 1/2 pounds Italian ''prune'' plums, pitted and sliced
• Confectioners' sugar
• 3/4 cup heavy cream, whipped

1. Preheat oven to 350 degrees.
2. Butter and flour a nine-inch springform pan.
3. Cream eight tablespoons of the butter with three-fourths cup of the sugar until fluffy.
4. Add eggs one at a time and beat well.
5. Sift flour, baking powder and salt together.
6. Add to batter, stirring lightly, and stir in vanilla.
7. Spread batter in prepared pan and arrange sliced plums on top.
8. Sprinkle with remaining sugar and dot with remaining butter.
9. Bake one hour.
10. Cool slightly before removing sides of pan.
11. Dust with confectioners' sugar.
12. Serve warm or cool with whipped cream.

sweet butter, lightbrown sugar, eggs, flour, baking powder, salt, vanilla, italian, confectioners, heavy cream

Taken from cooking.nytimes.com/recipes/2720 (may not work)