• 4 medium eggs
• 1 1/2 cups powdered sugar
• 250 grams (8.8 ounces) butter, softened
• 1/2 cup milk
• 2 1/2 cups unbleached all-purpose flour
• 1 packet baking powder (7 grams)
• 2–3 drops vanilla extract
• 1 kilogram (2.2 pounds) small plums, halved and pitted
• Powdered sugar for dusting, optional

Preheat the oven to 400°F (200°C). Grease a 10–12-inch cake pan and set aside. In a large bowl, beat the powdered sugar and softened butter until light, creamy, and fluffy. Add the eggs one at a time, beating well after each addition until fully incorporated. Slowly add the milk while mixing continuously. Add the flour, baking powder, and vanilla extract, mixing on low speed just until the batter is smooth and combined, being careful not to overmix.

Spread the batter evenly into the prepared cake pan. Arrange the halved plums on top, skin side down, placing them close together without pressing them into the batter. Bake until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool slightly, then dust with powdered sugar before slicing and serving.

Notes

• A larger cake pan (10–12 inches) works best because it allows more room for the fruit.
• The number of plums needed may vary depending on their size. Italian plums (also called prune plums or sugar plums) work especially well.
• This cake is also delicious made with peaches or apricots.
• Store covered in the refrigerator for up to 48 hours.