Plum and Peach Coffee Cake

1 1/2 cups sifted all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/2 cup butter

2 eggs
1/4 cup light cream or half and half
1 Tablespoon grated lemon rind

6 large plums, cut in quarters (about 1 pound)
1 large peach, cut in 6 equal pieces (about 1/4 pound)
1 Tablespoon light cream
2 Tablespoons sugar

Sift flour, the 1/2 cup sugar, baking powder, salt nutmeg and cinnamon into large bowl.  Cut in butter with a pastry blender or two knives until evenly mixed and crumbly.

Beat eggs, light cream and lemon rind together in a small bowl; add all at once to flour mixture; stir just until batter is thoroughly moistened.  Spread mixture into a lightly buttered 9 inch springform cake pan. Preheat oven to 400º F.

Arrange plum quarters on batter around edge of pan; arrange peach slices in centre.  Brush with the remaining 1 Tablespoon light cream; sprinkle with 2 Tablespoons sugar. Place cake pan on a jelly roll pan and place both in the oven. This will prevent making a mess in your oven if some of the juice leaks. NOTE:  (If you are using a regular layer cake 9 x 1 1/2 inch pan then you must serve cake from the pan).

Bake in a preheated hot oven 400º F. for 35 minutes or until a wooden pick inserted near centre comes out clean. Cool cake before eating it. Makes 8 servings.