Taking advantage of the currently available Italian plums*,this cake is a wonderful late summer dessert, from my husband's Nana Gertie's recipe.(Recently brought to our attention by her daughter-in-law, Suzanne Kaufman, Nate's mom.)
Preheat oven to 350 degrees. Butter a 9 X 13 edged baking sheet.
Crust~
1/4 lb. butter
3/4 C sugar
1 egg
1 t vanilla
2 C Flour
1 T baking powder
Prepare crust: beat sugar and butter, add egg & vanilla; stir in flour and baking powder. Press dough into pan, shaping crust up the sides and being careful to seal it all tightly to keep fruit juices from leaking through.
Filling~
Sliced fruit (Italian plums predominantly, sliced white peaches,yellow peaches, white nectarines, yellow nectarines, whatever looks gorgeous at the market!)
1/3 C sugar
1/2 t cinnamon
1/4 t nutmeg
2 eggs, beaten
2 T sour cream
Mix all ingredients together. Place fruit in a decorative manner into the crust and bake for 35-45 minutes, watching for a nice lightly browned crust.
*available now at Barron's Market!
