1/2C (3.95 oz) (112 gr)unsalted butterat room temperature
3/4C (5.30 oz) (150 gr)white sugar
2eggs
1tsp (0.17 fl oz) (5 ml)vanilla extract
12plums, purple or red, natural
2tbsp (1 oz) (30 gr)white sugar,for topping
Instructions
Preheat the oven to 356º F (180° C). Grease and line a round baking pan of approximately 9 inches (23 cm) in diameter with parchment paper.
For the plums, you can either leave the skin on or remove it. Cut them in half, remove the pit and then cut them into thick slices or leave them in halves, as you prefer.
In a medium bowl, sift the flour with the baking powder, salt, cinnamon powder and nutmeg powder.
Add the butter with the sugar in a large bowl and cream together with an electric mixer or hand whisk for 2-3 minutes until light and fluffy.
Add the eggs one at a time, beating for 30 seconds after each addition. Beat in the vanilla extract.
Add the flour mixture in 2 additions, beating after each one. Beat for 1 more minute until smooth and homogeneous.
Pour the mixture into the pan and spread it with a rubber spatula to make it uniform. Top with the plums, arranging them skin side up. Sprinkle the cake with the 2 tablespoons of sugar, trying to cover all the plums.
Bake at 356º F (180° C) for about 1 hour until a wooden toothpick comes out clean when inserted.
Once the cake is ready, take it out of the oven, let it rest for 10 minutes inside the pan and then turn it out and place it on a rack to cool for at least another 10 minutes.