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Preheat the oven to 350F. Brush a 9-inch-square cake pan or 10-inch cast-iron skillet with 2 tablespoons butter; set aside. Whisk together the flour, 3/4 cup sugar, and the baking powder, allspice, and 3/4 teaspoon salt in a medium bowl; set aside. Whisk together the egg, milk, vanilla, and remaining 4 tablespoons butter in another medium bowl. Add the egg mixture to the flour mixture; stir to combine. Spread the batter evenly into the buttered pan. Toss the plums, nectarines, lemon juice, remaining 1/4 cup plus 2 tablespoons sugar, and a pinch of salt in a large bowl. Spread the fruit mixture evenly over the batter. Sprinkle with the topping. Bake until a cake tester inserted into the center comes out with moist crumbs, about 1 hour and 15 minutes. Let cool in the pan on a wire rack 1 hour before serving.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Salty-sour brine from umeboshi production — dressings, rice, pickles
Green plum syrup — Korean natural sweetener, marinades, tea, digestion
Green plum syrup — tea, cooking sweetener, digestive, salad dressing