New Lebanon— When I first met my husband’s mother, I was soon introduced to her famous Pflaumenkuchen, which is a plum cake. I make Pflaumenkuchen in the early fall when autumn plums, also known as Italian prune plums or blue plums, are in season. We usually eat it on its own, but for special occasions, it’s delicious with vanilla ice cream or freshly whipped cream. Pflaumenkuchen (Plum Cake)1/2 pound butter, slightly softened1 1/2 cups sugar2 cups flour1 tablespoon baking powder4 eggs, beaten5 tablespoons of orange juice20 to 40 prune plums, pitted and quartered lengthwise4 tablespoons sugarPreheat the oven to 375 degrees. Bake for about 20 minutes and then sprinkle the 4 tablespoons of sugar over the top, and bake for another 10 minutes, or until golden brown.