CAKE 1-1/2 cups all purpose flour 2 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 cup (1/2 stick) unsalted butter, room temperature 1 cup sugar 2 large eggs, room temperature 1 teaspoon vanilla extract 1/2 cup plus 1 tablespoon milk Vanilla ice cream or whipped cream (optional) For topping: Melt butter in heavy medium saucepan over low heat. Add sugar, whisk until well blended. Pour syrup into 9-inch cake pan with 2-inch sides, spreading to cover bottom evenly. Lightly press plums into syrup in circle around edge of pan. Spread berries in center. (Can be made 3 hours ahead. Let stand at room temp.) For cake: Position rack in center of oven and preheat to 350° F. Sift flour, baking powder, cinnamon and salt into medium bowl. Beat butter in another medium bowl until smooth. Gradually add sugar to butter and beat until well combined. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Stir dry ingredients and milk alternately into butter mixture, beginning and ending with dry ingredients. Spoon batter over topping in pan. Bake cake until top is golden and firm and tester inserted into center comes out clean, about 55 minutes. Let stand 10 minutes. Run small sharp knife around cake to loosen. Place plate over pan. Using oven mitts as aid, firmly grasp plate and pan and invert. Let stand 3 minutes. Carefully lift pan off cake. Serve warm or at room temperature with ice cream or whipped cream, if desired. PC 150