8 cups (2 litres) pitted and diced red plums

1 cup (250 ml) sugar

1 teaspoon (5 ml) cornstarch

1 1/2 cups (375 ml) unbleached all-purpose flour

2 teaspoons (10 ml) baking powder

1/4 teaspoon (1 ml) salt

1/2 cup (125 ml) unsalted butter, softened

1 cup (250 ml) sugar

1 teaspoon (5 ml) vanilla extract

2 eggs

3/4 cup (180 ml) milk

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

Butter a 33 x 23-cm (13 x 9-inch) baking dish. Add the plums, sugar, and cornstarch and toss to combine.

In a bowl, combine the flour, baking powder, and salt. Set aside.

In another bowl, cream the butter with the sugar and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the milk. Spoon the batter over the plums.

Bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm or cold.

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