Plum and Nectarine Kuchen

1½ cups all-purpose flour

cups plus 2 tablespoons granulated sugar, divided

2 tablespoons brown sugar

1 teaspoons baking powder

teaspoon salt, divided

teaspoon ground cardamom

7 tablespoons butter, cubed, divided

½ cup milk

½ teaspoon vanilla extract

1 large egg

1 pound plums, quartered and pitted

½ pound nectarines, quartered and pitted

1 teaspoon grated lemon zest

¼ teaspoon ground allspice

Powdered sugar or whipped cream, optional

Heat oven to 425 degrees. Coat a 9-inch springform pan with cooking spray.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons sugar, brown sugar, baking powder, ¼ teaspoon salt and cardamom in a medium bowl, stir well with a whisk.

Pour mixture into the bowl of a food processor adding 4 tablespoons butter; process until mixture resembles coarse meal. Pour back into a medium bowl and set aside.

Combine milk, vanilla and egg in a bowl, stirring with a whisk. Add milk mixture to flour mixture, and stir until just combined. Spoon batter into prepared pan. Arrange fruit in circular pattern over batter.

Combine remaining cup sugar, remaining teaspoon salt and allspice in a small bowl. Mix well then stir in the lemon zest.

Place remaining 3 tablespoons butter in a microwave-safe bowl. Microwave on High for 30 seconds or until butter melts. Stir into sugar mixture and sprinkling evenly over fruit. Bake 35 minutes or until brown and bubbling.

Cool in pan 1 hour on wire rack. Cut into wedges and serve.

Serves seven.

Cook’s note: If desired, dust with powdered sugar or topped with whipped cream. You can substitute your favorite, colorful seasonal fruit. I like nectarines with blueberries; cranberries and apples; or cherries and rhubarb.