Plum Cake - Only able to get the Plums late September and October - then they disappear

Beautiful Plum Cake -

So incredible that 10 years ago I bought a beautiful Pink Apple Blossom tree and planted it at the front of our Home - a few years later half the tree was pink with blossoms and the other half was white blossoms - I contributed that to bee pollination - about 8 years later we harvested from our apple blossom tree hundreds of these blue plums - Thats some pollination I tell you - Man those little bees are busy -

Unfortunately because the tree was at the front of our Home where my  hubby parks his Audi A6 we had to cut the tree - the sap from the tree was dripping on his vehicle (GOD FORBID) and sealed his windows closed - hahaha LMAO - he could have told me to park on that side of the lot - haha

Anyways heres what you will need

1 basket of plums (not all for the one cake, however cut, pit and freeze because once you have made this you will make it every week)

1 cup of veg or sunflower oil
1 cup of all purpose flower
10 plum halfs - while you are preparing the cake cover the plums with cinnamon until you need them
1/3 cup sugar
1 tsp of baking powder
1 tsp of baking soda
5 eggs
1 tblsp of cinnamon

beat all ingredients in a mixer - once combined spray with non stick a quiche plate and pour in cake mixture only 1/4 way up then put the plums in a circle all around PIT side down -

bake at 350 degrees until pick comes out clean - 30 to 40 min depending on weather and your oven -
Sift with powered icing sugar and dig in - you can serve with a Crème fraîche

Crème fraîche is pronounced "krem fresh." It is a thick and smooth heavy cream with a wonderfully rich and velvety texture. Creme Fraiche is widely used in France, where the cream is unpasteurized and contains the "friendly" bacteria necessary to thicken it naturally. Since creme fraiche doesn't curdle when boiled, it's the ideal thickener for many sauces and soups. Vegetables (particularly potatoes) benefit from a dollop of it. It's also delicious on fresh fruit, cakes, cobblers, and puddings.

Crème fraîche

1 cup heavy or whipping cream, room temperature
1 tablespoon buttermilk or 1/2 cup sour cream, room temperature

In a jar with a lid, place whipping cream and buttermilk (or sour cream); cover securely and shake 15 seconds. Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time. NOTE: Cream will thicken faster if the room is warm.

Stir thickened creme fraiche well. Refrigerate at least 6 hours before serving. Cover tightly and store in refrigerator for up to 2 weeks.


Variations:

Whipped Creme Fraiche: Beat creme fraiche until soft peaks form (it won't become stiff).

Sweetened Creme Fraiche: Add 1 to 2 tablespoons powdered (confectioners) sugar before shaking the cream.

Vanilla-flavored Creme Fraiche: Stir 1 to 1 1/2 teaspoons pure vanilla extract into creme fraiche just before refrigerating.