3/4 cup Light brown sugar, packed
3 Ripe plums, pitted, cut into 1/2 inch wedges
1 3/4 cup All-purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
1 tsp Kosher salt
1 tsp Ground cinnamon
1/2 tsp Ground nutmeg
1 cup Granulated sugar
2 Large eggs
1 tsp Vanilla extract
1 Lemon, zested
1 cup Light buttermilk, well-shaken
Confectioner's sugar, to serve
Creme fraiche, to serve
Preheat the oven to 350ºF. Grease a 9-inch cake pan with butter and line with parchment paper. In a medium saucepan, add 5 tablespoons butter and the brown sugar and heat over low heat. Allow the butter to melt and stir until the mixture is smooth, it will be a sand-like consistency. Lay the plum wedges around in a circular fashion evenly spacing.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the remaining stick of butter and granulated sugar and beat on medium speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing until just incorporated. Add the vanilla extract and lemon zest and mix until just combined. Add half of the flour mixture alternating with the buttermilk mixture, beating until just incorporated.
Pour the batter over the plums and spread evenly. Bake the cake until golden and an inserted toothpick comes out clean, about 50 minutes to 1 hour. Shield with foil if the cake is getting too brown. Allow to sit for 20 minutes on a wire rack then flip out onto a platter and serve with a dusting of confectioners’ sugar and dollop of creme fraiche.