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Fresh Prune or Plum Streusel Cake

3/4 cup granulated sugar
1/4 cup margarine or butter
2 large eggs
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon each baking soda and baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup buttermilk or sour milk*
2 cups halved Washington Italian prunes or plums

Streusel Topping (recipe follows)
Ground cinnamon to sprinkle

1. Cream sugar and margarine until fluffy. Add eggs and vanilla; mix well.
2. Combine flour, baking soda, baking powder, cinnamon and salt.
3. Add dry ingredients and milk alternately to creamed mixture. Mix well.
4. Pour into a greased and floured 13 x 9 x 2-inch pan. Arrange fruit cut-side up on dough; sprinkle with Streusel Topping and some cinnamon.
5. Bake at 350°F for 25 to 30 minutes or until wooden pick inserted near center comes out clean.

Makes 12 servings.

Streusel Topping: Combine 1/3 cup all-purpose flour, 1/4 cup granulated sugar and 1/4 teaspoon lemon extract; using a fork. Cut in 2 tablespoons margarine or butter until crumbly.

*To make sour milk: Add 1/2 teaspoon vinegar to 2/3 cup plain milk; let stand 5 minutes.

Recipe provided courtesy of Washington State Fruit Commission