1-First, preheat your oven to 350°F and grease a 9-inch baking pan to ensure easy cake removal.

2-In a mixing bowl, combine cornmeal, flour, baking powder, and salt to blend the dry ingredients thoroughly.

3-In a separate bowl, whisk together sugar, eggs (or vegan substitute), and vegetable oil until well mixed.

4-Gradually add the dry mixture to the wet ingredients, stirring until just combined to avoid overmixing and keep the batter light.

5-Next, fold in the sliced plums gently to distribute them evenly without mashing them.

6-Pour the batter into the prepared pan and smooth the surface for even baking.

7-Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.

8-Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack, then serve warm or at room temperature.

9-This method draws from the full directions: Preheat the oven to 350°F, lightly butter an 8-inch round cake pan, line the bottom with parchment paper, and butter the parchment. Arrange the plum slices evenly to cover the bottom of the pan, then sprinkle the 2 tablespoons of light brown sugar and 1 teaspoon of ground cinnamon over the plums. In a large bowl, whisk together the 1 ½ cups of all-purpose flour, ½ cup of cornmeal, ¾ cup of granulated sugar, 2 ½ teaspoons of baking powder, and 1 teaspoon of kosher salt. In another bowl, whisk the 8 tablespoons of melted unsalted butter, 2 large eggs, 1 teaspoon of vanilla extract, and 1 cup of buttermilk until smooth. Pour the wet mixture into the dry ingredients and whisk until just combined, pour the batter over the plums, and bake for 40 to 55 minutes until a skewer comes out clean. Cool for 15 minutes, invert onto a dish, and remove parchment.