Ingredients

4 medium purple plums, unpeeled
3 Tbsp. margarine, melted
1/4 C. firmly packed light brown sugar
3 Tbsp. slivered almonds, toasted
2 eggs
1/2 C. sugar
1 1/4 C. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. salt
1/2 C. milk
1 tsp. almond extract

Cooking Instructions

Cut plums in half, discarding pits. Cut each half into 6 wedges; set aside. Coat bottom of a 9-inch round Kaken with melted margarine. Sprinkle pan evenly with brown sugar and almonds. Arrange plums over almonds, overlapping wedges; set aside. Beat eggs and sugar in a large bowl at medium speed of an electric mixer until thick and pale about 5 minutes. Combine flour, baking soda, and salt. Add to egg mixture alternately with milk, beginning and ending with flour mixture. Stir in almond extract. Pout batter over plums; bake at 350 for 33 minutes or until a wooden pick inserted in center comes out clean. Immediately loosen edges of cake with a knife. Invert cake onto a serving plate. Drizzle any remaining sauce over cake.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)