Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) springform pan or cake pan.
Prepare the batter
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Beat in eggs and vanilla. Gradually mix in flour mixture alternately with milk until smooth.
Assemble the cake
Pour batter into prepared pan and smooth the top.
Arrange plum halves or slices on top, cut side up. Sprinkle with sugar and cinnamon.
Bake
Bake 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool & serve
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
Dust with powdered sugar before serving if desired.
🌟 Tips
Juicy plums: Choose firm, ripe plums to avoid excess moisture making the cake soggy.
Extra flavor: Add a teaspoon of lemon zest to the batter for a subtle citrus note.
Serving suggestion: Serve slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Ashley, I can also give you a rustic Hungarian Plum Cake with a streusel topping that’s crumbly, buttery, and even more indulgent. Do you want me to share that version?
