Gently spiced plum cake celebrates the end of summer and the beginning of fall. Serve it as a brunch cake or for dessert with vanilla ice cream or whipped cream.
Serves 8-10
Ingredients:
1-1/2 c. All purpose flour, spooned into measuring cups and leveled
1-1/2 tsp. Baking powder
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/8 tsp. Cardamom
1/2 tsp. Salt
8 T. Unsalted butter, softened, plus more for greasing the pan
1 c. Plus 2 T. Sugar, divided
1 large egg
1 tsp. Vanilla extract
1/2 c. Milk
1 lb. plums, pitted and quartered
- Preheat oven to 350F. And set an oven rack in the middle position. Grease a 9” springform pan.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
- In bowl of electric mixer fitted with the paddle attachment, cream butter and 1 cup of the sugar until pale and fluffy, about 3 minutes.
- Add the egg and vanilla and beat on low speed until well combined.
- Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth.
- Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter.
- Sprinkle the remaining 2 T. Of sugar over the plums.
- Bake 60-70 minutes, until golden on top and set in the center.
- When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge, leaving the base in place.
- Let cake cool on a rack completely.
- Slice and serve.
Results: This is an easy one. I didn’t need to make any adaptations.
Bottom Line: A keeper!!!
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