Preheat the oven to 350°.

Butter and flour a 9-inch springform pan.

In the bowl of a standing mixer fitted with a paddle, beat the sugar with the almond paste until crumbly.

Add the butter and beat at high speed until light in color and fluffy, about 2 minutes.

Add the eggs, one at a time, beating until fully incorporated between additions. Beat in the vanilla extract and vanilla paste. Mix in the flour, cornstarch, baking powder and salt just until incorporated. (If you have cake flour, you can use that instead of the flour + cornstarch, but mine is just never around when I need it).

Slice the plums into ½- inch wedges.

Scrape the batter into the prepared pan.

Arrange or scatter the plums over the top of the batter.

Bake for 1 hour, or until the cake is deeply golden and a toothpick inserted in the center comes out clean.

Transfer the cake to a rack and let cool for 15 minutes.

Run a knife around the edge of the cake and remove the outside ring of the pan. Let the cake cool for at least 30 minutes longer.

Serve warm or at room temperature topped with crème fraîche. Don't forget it’s easy to make this cake ahead of time and then pack it up and bring it elsewhere. I pre-slice it at home and wrap it in foil and away we go. It holds up really well as a picnic cake and I throw a tub of crème fraîche in the cooler. Check it out in all it's glory. So pretty.