These moist little cakes are so delicious, and the essence of summer.  Just add a shady back porch and a cold ice tea.

12 cakes

½ cup granulated sugar

Zest of one orange

½ cup unsalted butter, room temperature

½ cup brown sugar, divided

2 eggs

½ teaspoon vanilla extract

Pinch of salt

1 cup flour

¾ teaspoon baking soda

¼ cup buttermilk (if you do not have buttermilk, use 1 tablespoon plain yogurt and the remainder in regular milk)

6 plums, cut in half

(Powdered sugar for serving)

• Preheat the oven to 350 degrees.
• Grease a non-stick muffin pan with butter.
• In a bowl add 2 tablespoons of the brown sugar, granulated sugar, orange zest and butter.
• Beat the mixture until it is light and fluffy about 3 minutes.
• Add the eggs one at a time, beating well in between.
• Add the flour and incorporate, then the buttermilk and beat until smooth.
• Divide the batter among 12 muffin cups.
• With the cut side up, push a plum half gently into the batter just until the batter comes up the sides of the plum.
• Sprinkle the remaining brown sugar on top of the plums.
• Place the muffin pan on a foil lined baking sheet. This will catch any overflow juices.
• Bake for about 30-35 minutes or until the cake is golden brown and the plums are soft.
• Let cool in the pan for about 15 minutes before moving to a cooling rack.
• When they are cool, dust with powdered sugar for serving.