I made this with prune plums and everyone is in love with it, including my family members who are Austrian and are very picky about their sweets. I dare say it is the best prune plum cake I've ever tried, and I've tried a lot of different ones over the years. I made it in a springform pan and added a little almond extract. I think that almonds might be a nice addition. When do you think you would add them? Mixed into the batter or sprinkled on top? Also, why do you add the baking powder with the butter and sugar? That is a bit of an unusual technique which intrigues me. Thanks for a great recipe! Happy Fall. And happy fall to you, Nitza. Sue Gray, our test kitchen director, and I discussed adding the salt/baking powder while creaming butter and sugar just recently. We both do it; we feel it distributes them both more evenly throughout the batter, AND helps us remember to add them, since we're adding them first! the almond estract here sounds perfect - and I'd sprinkle the almonds on top, so they could brown a bit and become crisp. Thanks for connecting - PJH

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