Preheat oven to 350°F. Grease an 8 or 9 inch springform pan, (or bake in a 9 inch deep dish pie plate, or round or square baking pan and cut and serve from the pan).
In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
In another bowl, or stand mixer, add butter and sugar and mix for several minutes, until pale and fluffy. Add the egg, vanilla and almond extract and mix until combined.
Add half the flour mixture, then half the milk and beat on low speed until smooth. Add remaining milk, then remaining flour.
Smooth batter into an even layer in the pan. Arrange the plums on top, skin side up, in a circular pattern.
Bake for 50-70 minutes (depending on how juicy the fruit is), until golden on top and a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 10 minutes. Run a knife around the edges of the pan, then remove the springform edge. Allow to cool completely before slicing and serving.
Serve plum cake warm or cold, with vanilla ice cream or whipped cream, or with a cup of coffee or tea.
Store at room temperature or in the refrigerator for 2-3 days.
Freezing Instructions: Allow cake to cool completely, then wrap in plastic wrap and place in a freezer safe bag. Freeze up to 3 months. Thaw overnight on the countertop before serving.Plums: Any type of plum should work and you can use fresh or frozen (if frozen, thaw first and drain excess liquid). Choose plums that are just ripe (not overly ripe). In a punch you could use canned whole purple plums, drained, halved, and pitted.Variations:
Different Fruit: Use pears, peaches, blackberries, blueberries, cherries, or a combination.
Milk: Soy, almond, or unsweetened coconut milk would also work.
Gluten Free: Substitute gluten free flour
Dairy free: Substitute coconut butter and soy, almond, or coconut milk.