- 1 cup all-purpose flour
- 1 teaspoon baking powder
- generous pinch of salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 12 plums, halved and pitted
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1 to 2 tablespoon sugar for sprinkling
preheat your oven to 350°F. whisk together flour, baking powder and salt in a mixing bowl. in another bowl, cream butter + sugar together with a mixer until fluffy and light in color. add in the eggs one at a time and scrape down the bowl, then add the dry ingredients — mixing until just combined.
spoon batter into a 9-inch pan and smooth the top. arrange the plums, skin side up, all over the batter, covering it. sprinkle the top with lemon juice, then cinnamon, then remaining sugar.
bake until the cake is golden and a toothpick inserted into a center part of the cake comes out free of batter, about 45 to 50 minutes. cool on a rack.
once it’s cool, if you can stand it, leave it covered at room temperature overnight. **this cake is 1000000 times better the next day, as the plum juices release more into the cake and it becomes more flavorful & moist. worth the wait!!