To prepare the dough: sift the flour and mix with baking powder, sugar and vanilla. Butter to melt. In a bowl pour in the melted butter, milk, eggs and lightly beat with a beater or mixer. In milk-egg mixture gradually add flour mixture with baking powder and stir well until smooth. The batter should be in consistency like a thick cream.

Plum wash, cut lengthways into 2 halves and remove seeds. In a pan melt the butter, add sugar and bring to a boil. Lay plums cut down and cook on high heat for ~3-4 minutes.

Pie is better to cook in a pan with a detachable handle, so you can put it in the oven. If a pan is not, then the plum stuffing can be cooked in a pot/pan/with a thick, and then put them in a form that will bake your cake (do not use a split form!). Drain remove from heat and sprinkle with walnuts.

On top of the plums gently, evenly spread the dough. Bake the pie in heated to 180 degrees oven for 20-25 minutes. The willingness of cake to check with wooden sticks or toothpicks.

The finished cake immediately turn over onto a plate. The form with the pie cover dish and sharp movement to turn the cake. Note: the dish must fit snugly to form during the rollover! Leave the cake for half an hour. To use with tea and memories of last summer:) Bon appetit!