Late Summer Plum Cake

By Food52
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1 1/2 cup unbleached all-purpose flour, plus more for pan

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

8 medium-size fresh lemon verbena leaves or 1/2 teaspoon grated lemon zest

1/2 cup (1 stick) unsalted butter, softened, plus more for pan

2/3 cups granulated sugar

2 large eggs, at room temperature

3/4 cups sour cream, at room temperature

1/2 teaspoon pure vanilla extract

2 tablespoons firmly packed light or dark brown sugar

12 small to medium, firm-ripe prune plums, halved lengthwise and pitted

Lightly sweetened, softly whipped cream or crème fraîche, for serving (optional)

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