3/4 cup (150 grams) plus 1 to 2 tablespoons granulated sugar
1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened
2 large eggs (room temperature)
1 tsp. pure vanilla extract
1 cup (130 grams) SR flour
1/4 teaspoon salt
12-14 smallish purple Italian purple plums, halved and pitted
2 teaspoons (10 grams) fresh lemon juice
1 teaspoon ground cinnamon
Heat oven to 350°F/180°C.
Coat a 9-inch springform pan with butter. For even easier removal, line the bottom with a round of parchment paper.
In a large bowl, beat butter and 3/4 cup (150 grams) of the sugar together with an electric mixer until fluffy and lighter in colour.
Add the eggs, one at a time, and scraping down the bowl. add flour and salt over batter, and mix until just combined.
Spoon batter into prepared cake pan and smooth the top. Arrange the plums tightly in the pan, skin side up, all over the batter, covering it.
Sprinkle the top with lemon juice, cinnamon, then remaining 1-2 tablespoons sugar.
Bake until cake is golden and a toothpick inserted into cake comes out free of batter about 45 to 50 minutes. Let cool before releasing the cake from the springform pan or turning out onto a cake dish.
