Serves 8-10

1 1/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 11/2 Tbs. sugar
2 large eggs
1 Tbs. fresh lemon juice
1 tsp. grated lemon zest
5 large plums (about 1 1/4 ounds), pitted, cut into 1/2-inch wedges*
1/4 tsp. ground cinnamon

Preheat oven to 350 degrees. Butter 9-inch-diameter springform pan. Whisk first 3 ingredients in small bowl to blend. 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 prepared pan.

Press plum wedges halfway into batter in concentric circles, spacing slightly apart. Mix remaining 1 1/2 Tbs. sugar and cinnamon in small bowl; sprinkle over plums. Bake until cake is browned on top and tester inserted into center comes out clean, about 50 minutes. Cut around cake; release pan sides. After cooling, wrap in plastic or foil. May be made 1-2 days ahead.

*Nectarines, peaches, pears or apples may be substituted.
(Louise Fiszer)