1 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 1 1/2 tablespoons sugar
2 large eggs
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
5 large plums (about 1 1/4 pounds), pitted, cut into 1/2-inch wedges
1/4 teaspoon ground cinnamon
Preheat oven to 350°F.
Butter 9-inch-diameter springform pan.
Blend the first 3 ingredients in a mixing bowl with a whisk. Using electric mixer, beat butter in large bowl until fluffy. Beat in 3/4 cup sugar. Add eggs 1 at a time, then lemon juice and lemon peel, beating until blended after each addition. Beat in flour mixture.
Spread batter in buttered pan.
Press plum wedges halfway into batter in concentric circles, spacing slightly apart. Or any other design which may suit you. Mix remaining 1 1/2 tablespoons sugar and cinnamon in small bowl; sprinkle over plums.
Bake until the cake is browned on top and toothpick inserted into center comes out clean, about 50 minutes. Cut around cake; release pan sides. Serve cake warm or at room temperature.
NOTE: Excellent variations on the fruit in this cake – Substitute fresh cherries, sliced peaches, nectarines, or pears in place of the plums.