Plum cake

Vegetable oil spray;

1 cup all-purpose flour;

1 teaspoon baking powder;

1⁄2 teaspoon kosher salt;

2 teaspoons ground cinnamon;

1⁄2 teaspoon ground allspice;

1⁄2 teaspoon ground ginger;

1⁄2 teaspoon ground nutmeg;

8 tablespoons (1 stick) unsalted butter, at room temperature;

3⁄4 cup plus 1 tablespoon sugar;

2 large eggs;

1 teaspoon pure vanilla extract;

6 to 8 small plums, halved and pitted (about 1 pound);

Lightly sweetened whipped cream, for serving.

Preheat the oven to 350 F. Mist the inside of a 9-inch springform pan with the spray.
Whisk together the flour, baking powder, salt, cinnamon, allspice, ginger, and nutmeg in a medium bowl.
Beat the butter and 3⁄4 cup of the sugar until light and fluffy in a large bowl with an electric mixer set to high speed, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture and beat on low speed only until it disappears into the batter. Scrape the batter into the prepared pan and smooth the top. Arrange the plums cut-side down over the batter. Sprinkle the remaining 1 tablespoon of sugar over the top.
Bake until a tester inserted into the center of the cake comes out clean, 45 to 50 minutes.
Cool in the pan on a wire rack for at least 20 minutes. Serve warm or at room temperature, topped with a dollop of whipped cream.
What else works? You can use other stone fruit, such as nectarines, peaches, or apricots.