We are approaching peak plum season in the Pacific Northwest, and this simple cake is by far our favorite way to mark the occasion. Marion added this recipe to Joy in 1963–the first edition she revised after Irma passed away. She marked recipes that emerged from her kitchen with the appellation "Cockaigne," the medieval French name of a mythical land of abundance where rivers run with wine, houses are made of cake, and roasdt fowl roam the streets, asking to be eaten. I imagine plum trees with ripe fruit would dot such a landscape, their branches lowering for the convenience of those who pass by. Until we find this magical land, this glistening plum cake will suffice!

Preheat the oven to 425°F. Grease a 9- or 10-inch round cake pan. Sift together into a bowl:

1 cup (125g) all-purpose flour

2 tablespoons (25g) sugar

1 teaspoon baking powder

¼ teaspoon salt

Add:

3 tablespoons (45g) cold unsalted butter, cut into cubes

Using a pastry blender or 2 forks, cut the butter into the dry ingredients until the misture resembles coarse cornmeal. Beat well in a measuring cup:

1 large egg

½ teaspoon vanilla

Add:

Enough milk to make ½ cup

(If the fruit to be used is very juicy, reduce the liquid by 1 tablespoon.) Stir into the flour and butter to make a stiff dough. Pat or spread the dough into the prepared pan. Arrange on top of the dough in tight overlapping rows:

4 cups sliced pitted plums

Combine and sprinkle over the fruit:

1 cup white (200g) or packed brown sugar (230g)

2 teaspoons ground cinnamon

3 tablespoons (45g) unsalted butter, melted

Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Serve warm.