Plum Torte

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Coat the parchment and the sides of the pan with cooking spray.

Whisk flour, baking powder and salt together in a medium bowl. Beat granulated sugar and eggs in a medium bowl with an electric mixer on medium speed until pale, thickened and doubled in volume, 2 to 3 minutes. Reduce speed to low and slowly pour in oil, mixing until combined. Add yogurt, orange zest and vanilla. Mix just until combined. Add the flour mixture to the egg mixture and gently fold in just until no streaks of flour remain. (Be careful not to overmix.)

Transfer the batter to the prepared pan and smooth the surface. Arrange plums, skin-sides down, in concentric circles, covering the surface of the batter. Bake until golden and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan on a wire rack for 15 minutes. Run a sharp knife around the edges and remove the pan sides. Cool for at least 30 minutes on the rack. Dust with confectioners' sugar before serving.