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1
Heat the oven to 350 degrees and adjust rack to the center position.
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2
Lightly butter the bottom and sides of a 9-inch spring form pan, line the bottom with parchment and lightly butter the parchment.
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3
Cur each plum in half; remove the stone and cut each plum-half into 4 equal sized wedges.
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4
If using small Italian plums you should cut each plum-half into only 2 pieces.
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5
Set adise.
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6
Cream together the butter and the 2 sugars at medium speed until light and fluffy, about 3 minutes.
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7
Add the eggs one-at-a-time and beat until incorporated, about 30 seconds each, scraping down the sides of the bowl as necessary.
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8
Add the almond (or vanilla) extract and beat to combine, about 10 seconds.
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9
Add the dry ingredients and beat on low until moistened.
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10
Increase the speed to medium and beat for an additional minute.
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11
Finish mixing batter by hand with a spatula.
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12
Transfer batter to prepared pan and smooth top with spatula.
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13
Arrange plum wedges on top in concentric circles.
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14
Place in oven and bake until dark golden brown and a tester comes out clean, about 45 minutes, rotating the pan 180 degrees halfway through baking.
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15
Cool on rack until slightly warm, about 45 minutes.
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16
Remove sides from pan and finish with a dusting of confectiners sugar or (for a more elegant look) the apricot glaze as described below.
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17
Serve immediately with vanilla ice cream or lightly sweetened whipped cream.
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18
FOR GLAZE:.
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19
Gently simmer the preserves with the water for 2 minutes.
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20
Strain the mixture and brush over cake.
