The buttery caramel from the plums soaks through the moist cake when you invert it, making it even more delicious. You’ll need a 10-inch cake pan to bake the cake.
Preheat oven to 350 degrees F.
Pour melted butter into a 10-inch cake pan.
Swirl butter around to totally cover inside surfaces of pan.
Sprinkle sugar on top.
Arrange plum wedges in single layer and drizzle with lime juice.
Sift together all purpose flour, baking soda, baking powder, salt, nutmeg, and cinnamon for the batter and set aside.
Cream together the butter and sugar until light and fluffy.
Add the eggs and beat until smooth.
Alternating, add a third of the dry ingredients and a third of the milk to the creamed butter mixture until both are added with dry and wet ingredients.
Beat in between additions.
Scrape down sides and beat for 1 minute to develop structure of cake.
Pour batter over plum wedges in cake pan.
Bake for about 60 minutes.
Cake is done when a knife or toothpick inserted in the center comes out clean.
Leave cake in pan and cool on wire rack for 30 minutes.
Invert onto a plate and serve.