Now now dear friends this is one cake you may have already done because I read it's a very popular one, and if you haven't you should definitely try it, especially if you can come across delicious plums. This is an original New York Times recipe by Marian Burros, first published in 1982. From 1982 to 1989 it was published every September until they decided it was enough. This angered readers who demanded the recipe was published again and again. Thankfully we now have the internet and easy access to this delicious and super super easy recipe.
3/4 cup sugar
1/2 unsalted butter (at room temperature)
1 cup a.p. sifted flour
1 tsp baking powder
pinch of salt
6-8 plums halved and unpitted
1 tsp sugar
1 tsp cinnamon
Preheat oven to 180º
Sift all your dry ingredients and mix in a bowl.
In a bowl cream the butter and sugar. Add the flour mix and eggs one at a time. Beat well.
Butter your spring form, I used a 8"one. Spoon the batter inside and place your plum halves skin up covering all your batter.
Mix the sugar and cinnamon and sprinkle the plums, you can add a bit of lemon juice depending on how sweet you like your cakes. I didn't add any juice.
Bake in the pre heated oven for approximately 50 to 60 minutes.
Remove and cool on a rack.