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1
Preheat the oven to 350 degrees.
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2
Use 1 teaspoon of the butter to coat a 9-inch cake pan that is at least 2 inches deep.
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3
Place 4 tablespoons of the butter and the brown sugar in a small saucepan.
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4
Cook over low heat until melted, stirring to combine.
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5
Spread mixture over the bottom of the cake pan.
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6
Arrange the plum slices on top of the brown sugar mixture in concentric circles, skin side down.
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7
Arrange the raspberries, top side down, in the crevices between the plums.
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8
Set aside.
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9
Using an electric mixer, cream the remaining 8 tablespoons butter with the sugar until very light and fluffy.
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10
Add egg yolks and beat well.
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11
Add the vanilla to the milk.
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12
Combine the flour and baking powder.
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13
Add the flour mixture alternately with the milk mixture, beginning and ending with flour, until just combined.
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14
Beat the egg whites until foamy.
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15
Add the cream of tartar.
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16
Beat until the whites hold soft peaks.
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17
Fold into the batter until just combined.
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18
Spread the batter over the fruit in the pan.
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19
Bake until the cake springs back in the center, about 50 minutes to 1 hour.
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20
Remove from oven.
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21
Let the cake stand in the pan for 5 to 10 minutes.
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22
Turn out onto a cake plate.
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23
Replace any fruit that sticks to the pan.
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24
Serve warm, with cream that is softly whipped with a little sugar and vanilla.
