A dead-simple Plum Cake that's subtly sweet that can be served as an afternoon snack cake, or dressed up with a dusting of powdered sugar and topped with extra sliced fresh fruit to serve as dessert.
Preheat oven to 350⁰F. Line a 9-inch round or 8x8 square cake pan with parchment paper, spray with non-stick cooking spray and set aside.
If you haven't already, slice 5-6 plums into thin wedges.
Beat 1 cup sugar and 2 large eggs until the mixture is pale yellow in color, about 2 minutes. Slowly drizzle in ½ cup olive oil and continue beating the mixture. Stir in 2 teaspoons vanilla extract.
In a large sieve over the bowl with the liquid ingredients, add 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon coarse sea salt. Sift the dry ingredients directly onto the liquid ingredients. Gently stir the dry ingredients into the liquid ingredients until just combined.
Pour the batter into the parchment-lined pan. Gently tap the pan on the countertop to pop any large air bubbles.
Bake for 25 to 30 minutes, rotating the pan halfway through for even color. Start testing the cake at 25 minutes. The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean.
Allow the cake to cool briefly in the pan, then pull the cake out onto a rack to continue cooling for at least 20 minutes.
Dust cake with confectioner's sugar for dusting and garnish with fresh mint or basil leaves if using.
Leftover Strawberry Cake without frosting and fresh starwberries can be stored, covered, on the countertop for a day. Past a day, place leftovers in an airtight container in the refrigerator for up to three days, or in the freezer for up to a month.