Perfect late summer dessert! Made with purple Italian plums and buttery cinnamon streusel.
MAKE AHEAD: You can freeze the cake once it is baked. Don’t sprinkle it with powdered sugar. Instead, wrap it well once it has cooled and freeze for up to 2 months. Once you take it out, don’t thaw it. Simply reheat it frozen, in an oven set to 180°C (350°F), for 35-40 minutes.
Recipe adapted from Gourmet, via Epicurious.