| 2 Cup Flour |
| 2 Tbsp. Sugar |
| 2 Tsp. Baking Powder |
| 1 Cup Butter, cold and cut into cubes |
| 4 Tbsp. Heavy Cream |
| 2 Large Eggs |
| 5 Cups Pitted and Sliced Plums |
| 1 Tsp. Cinnamon |
| 1/2 Tsp. Ground Ginger |
| 1/2 Tsp. Ground Nutmeg |
| Custard |
| 1 Cup Heavy Cream |
| 1 Cup Sugar |
| 2 Large Egg |
| 2 Tsp. Vanilla |
Preheat oven to 350°F. Lightly spray a 10 inch springform pan and set aside. Toss the sliced plums with the spices and set aside. In a large bowl, stir together the flour, 1 tablespoon sugar and baking powder. Add the cubes of butter and use a pastry blender, knife or your hands to cut the butter in until coarse crumbs form. Stir in ½ teaspoon of vanilla, 2 tablespoons cream and an egg. Continue to stir for a few seconds of until well combined. (But not necessarily perfectly smooth.)
Turn the dough into the bottom of the pan and press in with your fingers. Arrange the spiced plums over the dough. Bake for 20-25 minutes.
While cake is baking prep the custard by whisking together the ½ cup of cream, ½ cup of sugar, vanilla and egg.When the cake is done baking, pour the custard over the plums, and return to the oven, baking for another 20-25 minutes or until the custard has set.Cool before eating, enjoy warm or cold, store in the fridge.
Adapted from The Baker Chick