a super yummy, super easy, early fall cake.

plum cake with compote

1 1/2 cup flour

1 cup sugar

1/2 cup butter, softened

1 1/2 tsp baking powder

1/2 tsp salt

1/4 cup greek yogurt

1 tsp grated lemon rind

2 eggs

1 1/2 cup chopped plum, about 3-4 plums

compote

1 cup plum jam

1/4 cup cranberry

1/4 cup port

6 plums, pitted, cut into eights

for cake, preheat oven to 350F. butter a loaf pan and line base with parchment paper.

in a large bowl, combine all cake ingredients except plums and beat with an electric mixer until well combined, about 3 minutes (batter will be quite thick). stir in plums.

spoon batter into prepared pan and bake until tester comes out clean, about 60 minutes. transfer cake to a rack to cool for 30 minutes, remove from pan, discard parchment paper and let cool completely.

for the compote, place all ingredients except plums in a saucepan over medium heat and bring to a boil, stirring occasionally. reduce heat to medium low, add plums and poach in liquid until slightly softened, about 5-7 minutes. remove plums, raise heat and boil sauce down until slightly thickened, about 5-10 minutes. return plums and let cool.

serve cake sliced with compote and whipped cream or creme fraiche.

or, skip the compote and whipped cream completely and eat as is.
(adapted from: lucy waverman, globe and mail)