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Created and Photographed by: Sabrina Russo
Spread butter on bottom and sides of a springform pan. There should be a thin layer on the side and a thicker layer on the bottom. Sprinkle with brown sugar.
Add plum wedges to the pan in concentric circles, slightly overlapping, starting in the center.
Sift together the all purpose flour, cornmeal, baking powder and salt through a sieve over a large bowl.
Cream together butter and sugar on medium speed until light and fluffy, about three minutes.
Add eggs, one at a time, and beat until fully incorporated. Stream in olive oil over low speed while blending.
Add dry ingredients to wet ingredients in 2-3 additions. Stir until just-combined and homogenous. Don't overmix.
Transfer batter to prepared pan over the plums. Smooth out top. Bake at 350F for 50-60 minutes or until tester comes out clean.
Cool cake in pan on a wire rack for 15 minutes. Remove sides of springform pan. Invert onto wire rack and cool completely.