German Plum Cake (Pflaumenkuchen)

This plum cake is probably one of my top 10 favorite summer desserts!  If you love plums like I do, it could be seriously addictive.
Using the right plums is essential. A plum that is dark red, to purple, with a very dense flesh, and a seed that is easy to remove. Some plums are more yellow red, with stringy flesh, and seed that are impossible to remove without destroying the flesh. Please do not use these.

CRUST
1/2 c. sugar
1/2 c. butter
2 eggs
1 c. flour
1/2 Tbs. baking powder
1/2 tsp. salt
1/2 tsp. almond extract

10-12 dense flesh plums

TOPPING
1/2 c.sugar
1 tsp. cinnamon
1/4 c. sliced almonds

Preheat oven to 350 degrees. Grease a 9x13 pan. Beat the butter and sugar together, then add the eggs and beat,then the almond extract, then add the dry ingredients.
Spread the batter into the prepared pan. Wash plums, and quarter. Arrange the plum pieces tightly together on top of the batter.
Mix together the topping and sprinkle evenly over top of plums.
Bake for 45 minutes

As Always,
ENJOY!