LEMON PLUM CAKE

Chilly weather is FINALLY here so turning on the oven doesn't give me anxiety anymore. I have made this cake plenty of times and it is always a hit.  This lemony plum cake is to die for and you can make it with any stone fruit.  Serve warm with vanilla ice cream and you'll have a new favorite on your hands.

From Everyday Food:
1 1/2 sticks of unsalted butter, plus more for pan
1 1/2 cups of all purpose flour, plus 2 tb (spoon & level)
1/2 tsp baking soda
1/4 tsp of salt
1/2 cup of packed light brown sugar
1/2 cup of granulated sugar
3 large eggs
1 tsp of vanilla extract
2 tsp of finely grated lemon zest
1/4 cup of sour cream
3 plums, halved, pitted and cut into eighths
confectioner's sugar

Preheat oven to 375 degrees, butter an 8-9 inch cake pan and line the bottom with a round of parchment. In a large bowl, whisk together 1 1/2 cups of flour, baking soda, and salt.
Using an electric mixer, beat butter, and 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 half of the flour mixture, then sour cream. Add remaining flour mixture and mix until just combined.
Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tb of flour and sprinkle over batter.
Bake cake until golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester inserted in center comes out clean, about 35 minutes more. Let cake cool completely in pan. Run knife around the edge and remove cake from pan. Dust with confectioner's sugar before serving.