Plum Cake (Open-Face)

To ensure the fruit retains its shape during baking, use plums that are almost - but not quite - ripe. They shouldn't be rock hard; rather, they should be soft yet slightly firm. You can use apricots, nectarines, or peaches in place of the plums.

1½ cups all-purpose flour, unbleached
2 tsp. baking powder
½ tsp. sea salt
¾ cup + 1 Tbsp. Monk Fruit Sweetener with Erythritol (Granular)
½ cup whole milk
¼ cup extra-virgin olive oil
1 large egg
9-10 large black plums, halved and pitted
¼ tsp. ground cinnamon
2 Tbsp. butter, cold, cut into small pieces

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Butter two 9” round cake pans.

Whisk together flour, baking powder and salt. In a separate bowl, combine ¾ cup sugar, the milk, oil and egg. Fold into flour mixture.

Divide batter evenly between prepared pans, and smooth tops. Arrange plums, cut sides up, over batter.

Combine cinnamon and remaining sugar, sprinkle over plums. Dot with butter.

Bake until tops are dark golden, plums are soft and a toothpick inserted into center of cakes comes out clean, 30-35 minutes. Let cool. (Cakes are best the day you make them; leftover cake is great for breakfast the next day.)

Makes 2 cakes.