Preheat your oven to 350°F (175°C) and lightly butter and flour a 13 x 9-inch baking pan. Line the pan with parchment paper, allowing it to hang over the long sides for easy removal.

In a non-reactive stainless saucepan, combine the milk, brown sugar, and 10 tablespoons of butter. Heat until the mixture reaches 110°F (43°C); the butter should be almost melted.

Sprinkle the active dry yeast over the warm mixture, gently stir it in, and let it sit for about 10 minutes until bubbles form.

In a large mixing bowl, combine the flour, salt, and cinnamon. Add the yeast mixture and room temperature eggs, mixing until a soft dough forms.

Knead the dough for about 5 minutes on a lightly floured surface until it’s smooth and elastic.

Place the dough in a greased bowl, cover it, and allow it to rise in a warm area for about 1 hour until it doubles in size.

While the dough is rising, prepare the plums by cutting them into six pieces each.

After the dough has risen, gently punch it down and spread it into the prepared baking pan. Evenly place the plum pieces over the top and sprinkle with turbinado sugar.

Bake for 40-45 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.

For the finishing touch, melt the remaining 4 tablespoons of butter and combine it with confectioner’s sugar and lemon juice to create a glaze. Drizzle it over the warm cake once it’s out of the oven.