Plum Tart

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed light-brown sugar
3 medium plums (about 12 ounces), halved, pitted, and thinly sliced
1 cup granulated sugar
1 tablespoon grated lemon zest (about 1 lemon)
2 large eggs
1 1/3 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon allspice
1/2 cup milk
Directions

Preheat oven to 350 degrees. Place 4 tablespoons butter in an 16x12 jelly roll pan. Heat in oven until butter melts, about 4 minutes. Remove from oven; sprinkle brown sugar evenly over butter. Arrange the plum slices cut side down, four across and six down.

In a large bowl, cream remaining 8 tablespoons butter with sugar and lemon zest. Add eggs, one at a time, beating until combined after each.

In a medium bowl, whisk together cake flour, baking powder, salt, and allspice. Add flour mixture to butter mixture in three batches, alternating with the milk and starting and ending with the flour.

Pour batter into pan, and spread evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 25 minutes. Let cool 15 minutes, then slice tart into finger size pieces.