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1
In a small bowl, whisk together flour, baking powder, baking soda and salt.
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2
Place 1/2 cup (125 ml) of the sugar and the 6 tbsp (90 ml) butter in the mixer bowl.
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3
Attach the flat beater and mixer bowl to the mixer.
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4
Set to speed 4 and beat until light and fluffy.
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5
Beat in egg and lemon zest.
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6
Reduce speed to stir and mix in flour mixture alternately with buttermilk, making 3 additions of dry and 2 of wet.
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7
Mix in vanilla.
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8
In cake pan, melt the 2 tbsp (25 ml) butter over medium heat.
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9
Add the remaining 1/4 cup (50 ml) sugar and cook, stirring, until foamy, about 2 minutes.
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10
Carefully remove from heat and place plum slices in a decorative pattern on top of sugar mixture, working from the center out, overlapping slightly.
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11
Sprinkle with lemon juice.
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12
Return pan to medium heat and cook, undisturbed, until juices bubble up around the plums, about 4 minutes.
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13
Carefully remove from heat and add batter evenly to the pan, covering the fruit.
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14
Try not to disturb the placement of the fruit slices.
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15
Bake in middle of preheated oven until a tester inserted in the center comes out clean, about 25 minutes.
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16
Let cool in pan on a wire rack for 10 minutes, then invert onto a serving plate.
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17
Serve warm or at room temperature with whipped cream or ice cream.
