Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.

Grab an 8-inch round springform pan and grease it with butter or line it with parchment paper. Set the pan aside.

Cut each plum in half and remove the pits.

Slice each half into thin wedges and set them aside for later use.

In a medium mixing bowl, whisk together all-purpose flour, baking powder, ground cinnamon, and nutmeg.

Grab a large mixing bowl and add butter and sugar.

Beat the butter and sugar using a hand mixer or stand mixer on medium speed for about 2-3 minutes or until it’s light and fluffy.

Add the eggs one at a time and stir in the vanilla essence.

Beat the mixture until all the ingredients are well combined.

Gradually add the dry flour mixture into the wet ingredients in two parts, mixing with a spatula. Add milk in between each addition of the flour mixture.

Scrape down the sides of the bowl and give it another quick mix.

Transfer the batter to the prepared baking pan and smooth the top with a spatula.

Arrange the sliced plums skin side up on top of the batter. (Sprinkle a bit of cinnamon and sugar over the plums for a caramelized top.)

Bake the cake in the preheated oven for about 40-45 minutes or until a toothpick inserted in the center comes out clean.

Once baked, let the plum cake cool in the pan for about 10 minutes.

Run a butter knife along the edge of the cake to loosen it from the pan. Place a plate over it and gently flip to release the cake.

Turn the cake right side up and serve the slightly warm, delicious cake slices with black coffee or a scoop of vanilla ice cream.