Wild plums are found in plum thickets, appropriately named because they are so dense you can barely walk through them. The smallish plums, sometimes referred to as sand plums, are very hard and bitter, best used for jams and jellies. For this recipe, use red or purple plums.

INGREDIENTS | SERVES 8 to 10

• ½ cup (1 stick) unsalted butter, softened
• 1¼ cups sugar, divided
• ¼ cup heavy cream
• 2 teaspoons vanilla extract
• Zest of 1 lemon
• 3 large eggs
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1½ pounds plums
• 1 teaspoon cinnamon

1. Preheat the oven to 350°F. Butter and flour a 9″ springform pan and set aside.

2. Cream the butter and 1 cup sugar together. Then add the heavy cream, vanilla extract, and lemon zest. Add one egg at a time, blending well.

3. Mix the flour, baking powder, and salt together. Add to the batter and combine until just blended. Pour into the prepared springform pan.

4. Pit and slice the plums and toss with the remaining ¼ cup sugar and 1 teaspoon ground cinnamon.

5. Lay the slices of plum slightly overlapping from the outside edge of the pan. Then turn the plum slices the opposite way and layer inward in a concentric circle. Repeat again with 2 or 3 slices mounded in the middle for a pretty finish.

6. Bake for about 60 minutes or until cake holds firm when lightly shaken. Let cool. Run a knife around the pan edge. Release the springform and serve at room temperature.