Plum Cake

1 stick of butter, softened (1/2 c.)
1/2 cup (for the cake) + 1/2 cup(for the topping) sugar
1 teaspoon vanilla extract
1/2 t.almond extract
Lemon rind
2 large eggs, room temperature
1tsp. Buttermilk, milk or half and half
1 cup flour
1 teaspoon double acting baking powder
12-15 Italian plums (about 3/4 lb), halved and pitted
(You may need to carefully slide the knife under the seed to pit them.)
1 1/2 teaspoon cinnamon (for topping)
1/2 teaspoon mace
If you are using unsalted butter, add 1/4 teaspoon salt.

Preheat the oven to 350. Cream the butter and 1/2 cup sugar. Add vanilla. Add eggs.  Add a milk or buttermilk now, and lemon rind. Add flour, baking powder. Do not overmix. Butter a 9 inch round baking pan. Add the batter to the pan. Arrange plums on top of the batter, skin side down, in a circular pattern. In a small bowl, mix 1/2 cup sugar and cinnamon and mace.  Sprinkle on top. Bake 45-50 minutes. Let cool 20 minutes.