• Lightly butter and flour a 13 x 9-inch baking pan. Line it with parchment paper so it overhangs the long sides of the pan.
• Combine the milk, brown sugar and 10 tablespoons of the butter in a 3 or 4-quart non-reactive stainless saucepan. The mixture will be 110 degrees F and the butter will be almost melted. Add the yeast, gently stir and let the mixture stand for 10 minutes. The yeast should produce bubbles and look slightly expanded. Both are signs that sufficient fermentation has taken place and you can proceed with the next steps.

For the Batter

• Measure the flour, salt and ground cinnamon in a medium bowl and whisk to combine. Whisk the eggs lightly to break them up. Pour the eggs and the milt mixture over the flour and gently stir with a wooden spoon or silicone spatula mixing until the wet ingredients are incorporated and no white flour remains visible. Spread the batter in the prepared pan cover with plastic wrap.
• If you are baking the cake right away put the dough in a warm spit and let rise for 1 hour. The dough will be doubled in height. My oven has a proofing setting. If you don’t have a proofing setting you can turn on your oven to preheat and leave the cake on top of the stove. If you are baking the cake later, refrigerate it for up to 8 hours.

Prepare the Plums

• While the dough is rising, wash the plums and cut each plum into 6 pieces. Set aside in a bowl.

Bake the Cake

• Ten minutes before the cake has finishing rising, preheat the oven to 350 degrees F. Melt the butter. Arrange the plums on top in groups of 3, then sprinkle evenly with the turbinado sugar. Drizzle the butter over the top.
• Bake the cake for 30 minutes, then rotate the pan and lower the temperature to 325 degrees F and bake for 10 to 10 minutes more. The top should be golden brown and the cake should begin to pull away from the sides of the pan. Remove the pan from the oven and allow it to cool in the pan for 10 minutes.

Lemon Glaze

• While the cake is baking, combine the powdered sugar and lemon juice and stir until no powdered sugar lumps remain. Drizzle the glaze over the warm cake and serve.