So you've dried some plums for prunes, but you still have more. Well, you've earned some dessert, so it's time for cake!
There's a famous plum cake that is equal parts easy and delicious. It was published by Marian Burros in the New York Times in 1983, and was so popular that they reprinted it every year until the mid-90s. I used the recipe as reprinted and with comments as Purple Plum Torte on Smitten Kitchen. You'll find all the details there. But in short:
I mixed up the batter - it seriously only has 5 ingredients. Then I poured it into my trusty springform.
Then gently press halved plums into the top, cut-side down.
Then I sprinkled the top with lemon juice, followed by cinnamon and sugar. Smitten Kitchen points out that the 1 Tbsp of cinnamon called for in the Times was a misprint, and the topping was only supposed to include 1 tsp. But I have something of a cinnamon addiction, so I took the mistake as permission to heap on as much as I wanted.
Bake, let it cool, then unmold. Enjoy the delicious jammy pockets of plummy goodness that have soaked into the cake! And if you can't finish it all, it keeps well and even gets better the second day.