Preheat oven to 350 degrees. Line an 8 inch cake pan with parchment paper. Set aside.
Whisk together the flour, baking powder, salt and pumpkin pie spice. Set aside.
Using a handheld mixer, blend together well the sugar and butter. Once fully blended, add the eggs to the mixture one at a time and blend after each addition.
Next, add the dry ingredients and blend into the wet ingredients until just incorporated. Do not over mix.
Scoop the batter into the cake pan. Spread the batter evenly being careful not to disturb or move the parchment paper.
In a circular pattern, place the fruit directly on top of the batter. Sprinkle the one tablespoon of sugar over the top of the fruit.
Bake for 45 minutes. Check the cake for doneness by inserting a toothpick into the cake batter. If the toothpick comes out clean, the cake is done. If not, return the cake to the oven and continue to bake in 5 minute increments. It's important to note that sometimes the amount of juice in the fruit will affect the baking time.
Once done, remove the cake from the oven and allow to rest in the cake pan for at least 25 minutes. Carefully remove the cake from the pan and transfer to a wire cooling rack to continue cooling.
Serve at room temperature with ice cream or a dusting of confectioner's sugar. (Or both!)
1. If you don't have pumpkin pie spice, you could substitute for just plain cinnamon. If this is the case for you, increase the cinnamon to 1 1/2 teaspoons. Otherwise, please see my homemade recipe for pumpkin pie spice on my blog. 2. If using large purple plums, 8 will be fine. Since apricots are much smaller, you'll need about 12-14 to completely cover the top of the cake.