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Preheat the oven to 180°C. Grease and flour the inside of a 8 or 9-inch (20-22cm) springform pan.
Cream together the butter and sugar in a medium bowl using an electric mixer, until light and fluffy.
Add in the eggs, one at a time, making sure each is fully incorporated.
Sift in the flour, baking powder and salt. Mix until combined.
Spread the batter into the pan and smooth the top. If using, add the frangipane cream or almonds at this stage.
Arrange the halved plums with the skin sides up. Use your fingers to gently press the plums into the batter so the fruit is almost completely covered by cake.
Squeeze the orange juice over the fruit, then sprinkle the sugar and cinnamon.
Bake for about 40 to 50 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean.
Remove from the oven and let cool in the pan, before moving onto a cooling rack for at least 30 minutes before cutting.
Serve it warm or at room temperature, if you want to add a dollop of cream or ice cream.