Plum-Cornmeal Cake with Plum Sorbet

Ingredients

• For the plum sorbet:
• 2 pounds ripe red-fleshed plums, such as Santa Rosa
• 1/2 cup granulated sugar, plus more if needed
• 1/4 cup water
• Large pinch of kosher salt
• 1 teaspoon freshly squeezed lemon juice
• For the plum-cornmeal cake:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon ground cinnamon
• 1/2 cup plus 1 tablespoon cornmeal
• 6 ounces unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 1/3 cup milk
• 1/2 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon vanilla extract
• 3 ripe red-fleshed plums, such as Santa Rosa

Directions

1. For the sorbet, cut the plums into quarters, remove the pits, then chop the fruit into 1/2-inch chunks. Process the plums until completely smooth, then press the mixture through a medium-mesh sieve set over a medium bowl and leave the skins behind. You should have about 2 3/4 cups of purée. Mix in the 1/2 cup sugar, water, salt, and lemon juice, then taste and sweeten with a bit more sugar if the plums need it. Chill the mixture for at least 2 hours or up to overnight. Spin it in an ice cream machine as directed by the manufacturer, then freeze until firm enough to scoop, about 4 hours, depending on your freezer.
2. For the cake, heat the oven to 350 degrees F. Butter and flour a 9 1/2-inch springform pan, then knock out any extra flour.
3. In a bowl, sift together the flour, baking powder, and cinnamon. Add the salt and the 1/2 cup cornmeal, stirring until everything is evenly mixed.
4. In another bowl, beat the butter with the sugar until the mixture looks pale and airy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. In a small bowl, combine the milk, lemon juice, and vanilla extract. Add the dry mixture and the milk mixture to the butter mixture in 3 alternating additions, stirring only until the batter comes together. Spoon half of the batter into the prepared pan and smooth it out. Arrange half of the plums over the batter, then add the rest of the batter and finish with the remaining plums. Scatter the 1 tablespoon cornmeal across the top. Bake until a skewer poked into the middle comes out clean, about 50 minutes. Let the cake cool to room temperature.
5. For serving, slice the cake and set a piece on each plate with plum sorbet. Serve immediately.
6. For making ahead, the cake is at its best on the day it will be served, though it can be baked a day in advance. Wrap it well in plastic wrap and store it at room temperature.