Plus: who can resist a cake with the words 'Dimply Plum' in its title?
Adapted loosely from smittenkitchen (click to see Deb's gooorgeous pic of this cake)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
5 tablespoons unsalted butter, at room temperature
3/4 cup packed brown sugar
1/3 cup oil
Grated zest of 1 orange
1 1/2 teaspoons vanilla extract
About 5 purple or red plums, halved and pitted
*note: I used a mix of plums and peaches
Preheat the oven to 350°F. Grease and flour an 8 or 9 inch square pan.
Add the sugar and beat for another 3 minutes, then add the eggs, one at a time, beating well.
Beat in the oil, optional zest and vanilla; the batter will look smooth and creamy.
Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.
Spread the batter evenly into the pan.
(Optional here: depending on the juiciness of your fruit, dust the skin sides with flour or cornstarch, to avoid extra moisture/softness in the batter after it cools. The recipe didn't suggest it but I wish I had done it.)
Arrange the plums cut side up, settling the plums into the batter so that they sink a little.
Bake for about 30 to 40 minutes, until the top is light brown and puffed around the plums and a thin knife inserted into the center of the cake comes out clean.
Transfer the cake to a rack and cool. You can remove the cake from the pan after it cools, but I kept mine in the pan since it got eaten up pretty er quickly.
After your family and friends have sneaked squares of this cake, I suggest you store the rest in the refrigerator as my plums and peaches were quite juicy and my cake became soft and moist (deliciously so) and I was afraid it would spoil. It didn't, so you can try wrapping it and keeping it at room temp for a couple days, I leave it up to your judgement.