Plum Cake

I will attempt to make a plum cake tomorrow (before church, and before I lock myself in the Gutman Library and study all day). The purpose? 1) I love to bake 2) I can have a snack while studying 3) there are leftover plums 4) Lulu (my kitchen-aid) hasn't been used in awhile.

So if you're an MBEer, and you're reading this, you might need to redirect your attention to studying, or finding a slice of this cake. 

Plum Cake
from Everyday Food

3/4 cup unsalted butter, room temperature, plus more for pan
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons finely grated lemon zest
1/4 cup sour cream
3 plums, halved, pitted, and cut into eights
confectioner’s sugar, for dusting

Preheat oven to 375. Butter an 8-inch cake pan and line bottom with a round of parchment. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt.
Using an electric mixer, beat butter ans sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated; beat in vanilla and lemon zest. Beat in 1/2 the flour mixtures, then sour cream. Add remaining flour mixture; mix until just combined.
Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tablespoons flour and arrange over batter.
Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester comes out clean, about 35 minutes more (Note: I found the cake only needed an additional 10-20 minutes). Let cake cool completely in pan. Run knife around cake edge and remove cake from pan. Dust with confectioner’s sugar before serving.