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1
Preheat the oven to 350 degrees and butter a 9-inch springform pan or a 10-inch tart pan with a removable bottom.
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2
Line with parchment and lightly butter the parchment.
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3
Sift the flour, baking powder, and salt into a bowl.
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4
Place the butter in a stand mixer and beat at medium speed until fluffy, about 1 minute.
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5
Add the olive oil and beat at medium speed for 1 minute, until the mixture is smooth.
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6
Scrape down the bowl and beater.
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7
Add the sugar and beat at medium speed for 1 minute.
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8
Beat in the eggs one at a time, scraping the bowl and beaters between each addition.
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9
Add the vanilla and almond extract and beat for 2 minutes at medium speed, until the mixture is very light.
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10
Turn the speed to low and slowly add the flour.
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11
Beat just until incorporated.
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12
Scrape the batter into the pan and spread it out evenly using an offset spatula.
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13
Arrange the plums on top in concentric circles, pressing them down into the batter.
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14
Bake the cake for about 40 to 45 minutes, until the edges of the plums are beginning to color and a tester comes out clean when inserted into the center of the cake.
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15
Remove from the oven and immediately sprinkle with the turbinado sugar.
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16
Let the cake cool for 10 minutes on a rack before releasing the sides of the springform or tart pan.
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17
Then let it cool completely before slicing.
