Preheat oven to 350

Spray a 9″ round cake pan with cooking spray, line with a parchment round and spray again.

Pit plums and cut into 1/4″ slices. Leave the skin on

Stir together the golden pineapple white balsamic vinegar and the light brown sugar until the sugar dissolves.

Pour into the prepared pan and tilt the pan until the bottom is covered.

Arrange the plum slices in concentric circles until the entire bottom is covered. Set aside.

In a large bowl whisk together the flour, corn meal, baking powder baking soda and salt.

In a medium bowl add the sugar, sour cream, milk and orange juice. Stir to combine. Add the eggs and blood orange infused olive oil. Whisk to combine.

Carefully pour the liquid mixture into the flour mixture and fold until just combined.

Slowly pour into the cake pan being careful to not disturb the plums.

Bake in the preheated oven for 40 - 45 minutes until a tester comes out clean.

Cool on a wire rack for 10 minutes and then run a butter knife around the edges to loosen the cake and flip the pan to unmold.

Carefully and slowly remove the parchment, replacing any plum pieces that may dislodge.

Cool completely before serving.

Serve with whipped cream or vanilla ice cream if desired.