German Plum Cake

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon sugar (more if plums are sour)
3 Tablespoons butter
1/3 cup milk
1 to 1-1/2 pounds plums (pitted and halved)

2 egg yolks
2/3 cup heavy cream
1/3 to 1/2 cup sugar
1/2 cup blanched chopped almonds
1/4 teaspoon of nutmeg

Sift the flour, baking powder, salt, and 1 Tablespoon (or more) sugar. Blend butter with a pastry blender until it is similar to oatmeal. Add milk and mix just long enough to combine. Butter an 8- or 9-inch shallow cake pan, preferably one with a removable bottom. Spread the dough in the bottom and on the sides. Crimp edges with a fork. Arrange the plum halves with the skin side down. Bake at 400 degrees for 10 to 15 minutes. Combine the egg yolks, heavy cream, 1/3 to 1/2 cup sugar, almonds, and nutmeg. Pour the mixture over the cake and continue baking for another 10 to 15 minutes. The topping should be set and golden brown. As an alternative: When plums are passe, use a 1-pound bag of frozen bing cherries and a handful of chocolate chips. You may also substitute a 2/3 cup of sour cream for the heavy cream.