Johanna B Devine’s Grandma’s Cake and its double size version

Plum Kuchen (my mother’s recipe)

Pastry dough

8” x 13” pan (or two 8x8 or layercake pans) or   8” x 8” pan or round cake pan

2 t baking powder or   1 t baking powder

2 2/3 C flour or   1 1/3 C flour

2/3 C sugar or   1/3 C sugar

2 eggs or  1 egg

¾ t salt or   3/8 t salt

2/3 C oil or  1/3 C oil

2 t vanilla  or almond extract (or 1t of each) or 1 t vanilla or almond extract (or ½ t of each)

Mix everything together. You may end up using your hands to form a ball (or two). Press the dough into the pan with your hand to cover the bottom evenly.

Plums or fruit to cover (I used about 6 large-12 small plums cut up for the double recipe).

Slice plums (also good with apples, peaches, etc.) and arrange over the dough. Top with a few thin slices of butter and sprinkle liberally with a sugar & cinnamon mixture.

Bake 375°-400°F about 30-35 minutes.