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1
Preheat the oven to 350.
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2
Coat the inside of a 10-inch springform pan with 1/4 teaspoon of the butter; reserve the rest.
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3
In a food processor, combine the flour, almonds and 2/3 cup of the sugar and process until a coarse powder forms.
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4
Add the eggs, oil, baking powder, vanilla and remaining butter; process just until incorporated.
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5
Add the milk and process just until the batter is smooth.
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6
Pour the batter into the prepared pan; in should be about 3/4 inch deep in the pan.
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7
Using the tip of a sharp knife, remove the pit from the stem end of each plum.
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8
Rinse the whole pitted plums well in cold water and, while they are still wet, roll them in the remaining 3 tablespoons of sugar.
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9
Push the plums down into the cake batter until half immersed, making sure to space them evenly.
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10
Set the pan on a cookie sheet.
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11
Bake in the center of the oven for 40 minutes, or until the cake is puffed and browned.
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12
Let cool on a rack until lukewarm.
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13
Mix the plum jam and brandy and brush the glaze over the lukewarm cake.
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14
Remove the springform pan and cut the cake into 6 wedges; each serving should contain a plum.
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15
Serve lukewarm or at room temperature.
