The Silver Plum Cake

I have been making variations on this cake for several years now, but I think this one is the final version! My mom has an Italian Plum Tree on her land in Montana, and one year brought home, oh, about 100 plums! (when Mom does something, she goes all out!) They needed to get used, and for some reason plum cake sounded absolutely delicious! Through all the deviations of this recipe, there have always been plums, nuts and marscapone cheese...

Combine in medium bowl:

3 Italian Plums, diced

1 Tbsp sugar

1/3 cup Muscat or another sweet dessert wine

1/2 cup chopped walnuts

zest of 1 lemon

-Let above mixture sit for 30 minutes to allow flavors to absorb

Combine in small bowl:

1 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

Beat together in large bowl:

1 stick of butter, room temp

4 oz cream cheese (or marscapone cheese)

3/4 cup sugar

Add 1 egg and beat well. (I replace the egg with 1 Tbsp ground flax mixed with 3 Tbsp water- it works wonderfully and gives a deep n

utty flavor and texture!)

Mix in half of flour mixture, then 1 cup buttermilk, then the rest of flour mixture.

Fold in the plum mixture.

Pour into a buttered 9" springform pan lined with parchment paper.

Bake at 350 for 45 minutes, or until center is set.