Plum and cinnamon cake

Heat the oven to 180 fan bake.
Slice the plums into quarters, removing the pips. Set aside. Grease a 22cm springform cake tin.
Mix the flour, cinnamon, nutmeg, baking powder and salt in a bowl. Set aside.
Using the flex edge beater attachment, cream the butter and 1 cup of the sugar until pale and fluffy. Add the egg then vanilla. Beat on a low speed until well combined.
Now gradually add the flour mixture, with the milk, and beat on low speed until smooth. The batter will be rather thick.
Pour the batter into the greased cake tin. Smooth the top so it is even. Place the plums around the outer edges of the cake making your way into the middle.
Sprinkle 1 tablespoon of sugar over the top. Bake for 1 hour until it is nicely golden on top and cooked in the centre.
When the cake is cooked through, gently run a knife around the edge ensuring the cake hasn’t stuck to the sides and then remove the springform edge.
Let the cake cool for 20 minutes and then serve with your desired side (yoghurt, ice cream, mascarpone or custard)”