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1
Preheat oven to 350 degrees.
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2
Heavily butter a 10-inch pie pan.
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3
Arrange the plums cut side down in the pie pan.
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4
A few of them, quartered, can be used to fill any gaps.
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5
Mix a cup of the sugar with the water in a shallow saucepan or a skillet, preferably nonstick.
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6
Cook without stirring over medium-high heat until the sugar starts to turn amber around the edges.
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7
Gently swirl the pan so the sugar cooks evenly and continue cooking until the mixture is uniformly amber colored.
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8
Immediately pour this caramel over the plums in the pan.
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9
Scatter the walnuts over the caramel.
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10
Cream the remaining butter and the remaining sugar together.
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11
Add the eggs, one at a time, beating well after each addition.
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12
Mix the flour, cinnamon and baking powder together and fold it into the batter.
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13
Add the vanilla.
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14
Spread the batter over the plums.
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15
Place in the oven and bake about 30 minutes, until the cake is golden brown.
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16
Remove from the oven and allow to cool at least an hour before unmolding.
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17
As the cake is best if it has not been refrigerated, it can be left in the pan until shortly before serving time.
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18
Unmold the cake onto a serving dish.
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19
If any of the fruit clings to the pan, lift it off and place it back on the cake.
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20
Serve cake with ice cream or whipped cream.
