Breakfast Plum Cake

A hybrid of my mother's Breakfast Cake and

my husband's grandmother's Plum Cake.

Not for everyday.  But enough to make

any day a special day. 

2½ cups flour (white/whole wheat or other grains)
2 teaspoon baking powder
¼ -½   teaspoon salt
¼ -½  teaspoon cardamom (optional)

½ cup honey

2 eggs

½ cup mild-tasting oil

1 cup milk

⅓ cup juice from frozen of bottled plums

juice from one lemon

topping:

4 Tablespoon toasted wheat germ (or matzo meal or oats)

¼ cup sugar (turbinado/ brown)

2 teaspoon cinnamon
½ teaspoon nutmeg (optional)
½ teaspoon allspice (optional)
chopped nuts (optional)

2 Tablespoon butter (or good quality bacon fat)

1 quart frozen or bottled plums (or other fruit)

1. Sift dry ingredients.
2. Add oil, eggs, milk and juices. Mix until blended.
3. Spread in greased 9x9 square pan. 
4. Mix dry ingredients of topping, then add butter
5. Place plums cut-side down on batter.  Sprinkle topping over batter.
6. Bake at 400° for 20-25 minutes.