• 1 stick (8 tbsp) unsalted butter
• ½ cup packed brown sugar
• 1 tsp fresh or dried rosemary leaves, finely chopped
• 4-5 ripe plums, halved, pitted, and cut into slices or chunks
• 1 cup buttermilk
• 2 eggs
• ½ cup sugar
• 2 cups all purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ tsp ground coriander, optional

Preheat oven to 350F. Grease a 9-inch round cake pan with half of the butter sprinkle the brown sugar and rosemary over the bottom of the pan and arrange the plums in a single layer.

Whisk remaining butter, buttermilk, eggs, and sugar together. In a separate bowl combine the flour, baking soda, and salt. Gradually add the wet mixture to the flour mixture and stir until well incorporated.

Carefully spread the batter over the plums and make sure it is evenly distributed. Bake 40-50 minutes until the top of the cake is golden brown and a toothpick inserted comes out clean.

Remove pan from oven and let cool 15 minutes. Run a knife around the edge of the pan. Put a serving platter on top of the cake pan and carefully flip the pan over so the serving platter is on the bottom. Let cool completely before removing the pan.

You can serve it by itself, or top with a scoop of ice cream or whipped cream.

Notes:

If you don’t have buttermilk, add a tablespoon of fresh lemon juice or vinegar to a cup of regular milk.

You can leave the eggs out, but the cake will be a little denser than if you use them.