I adapted a recipe for 'Fresh Plum Cake with Yoghurt' by Amanda Laird that appeared in Viva recently (http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=10781284)

Serves 8-12 (1 x 24 cm cake)

500g plums (ish)
1 cup caster sugar
250g butter
3 eggs
1/2 cup milk + 1/4 cup yoghurt
Finely grated zest of 1 large lemon
1 tsp vanilla extract
1+1/2 cups flour
1/2 cup semolina
4 tsp baking powder

Preheat oven to 180C. Grease a 24cm springform tin (if no springform, then line with paper).
Slice the plums and remove the stones. Toss with 1/2 cup of the sugar, then set aside.
Cream the remaining sugar with the butter until pale. Add the eggs one at a time while beating.
Gently stir in the milk, lemon zest and vanilla. Sift the flour/semolina/baking powder together, then fold into the mixture.
(Having followed this instruction, I would consider mix in the dry ingredients in first, then the liquids, or alternating them - it all separated and required a good beat to come back together)
Mix through the plum and sugar mix.
Spoon into the tin and bake for 35 minutes. Test with a skewer - if it is clean when removed, the cake is ready. (this is what they said. my oven is a bit off, but it took 1 1/2 hours!)
Cool on a rack. Serve with yoghurt.