A soft Upside-Down Plum Cake that lets summer plums do all the work.

Mix the plum wedges with the brown sugar and cinnamon.

Let them sit for about 15–20 minutes until they release their sweet juices.

Preheat the oven to 350°F (175°C).

Line the bottom of a springform pan with parchment paper.

Lightly grease the paper and sides, then sprinkle a little sugar over the bottom.

Just before arranging the plums, toss them with the cornstarch.

Don’t discard the juices—they add wonderful flavor.

Spread the plums evenly over the bottom of the pan and drizzle over any juices.

In a mixing bowl, beat the eggs and sugar until pale and fluffy.

Add vanilla sugar.

While mixing, slowly drizzle in the olive oil in a thin stream and continue beating for about 1 minute.

Mix in the yogurt , lemon zest( if using), salt, and baking powder.

Add the flour and mix just until combined.

Pour the batter gently over the plums.

If using, sprinkle a handful of chopped pistachios on top.

Bake for 35–40 minutes, until golden and a toothpick inserted in the center comes out clean.

35–40 mins baking

Try not to overbake—the cake should stay moist.

Let the cake cool for about 10 minutes, place a serving plate over the pan, and carefully invert it so the beautiful caramelized plums are on top.

~10 mins cool before turning

Serve warm with softly whipped cream, if liked.