Plum Cake

Our farmers markets have been overflowing with delicious plums lately. Per usual, I bought too many and needed to find a way to use them up. I found this recipe and have since made this cake multiple times. Use any variety of plum you have. 

Recipe from Once Upon a Chef

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cardamom

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened, plus more for greasing the pan

1 cup + 2 tablespoons sugar, divided

1 egg

1 teaspoon vanilla extract

1/2 cup milk of choice

1 pound plums, pitted and quartered (halved for small plums)

Heat the oven to 350°F/175°C. Put a rack in the middle of the oven. Grease a 9-inch springform pan. (*or a 10-inch springform, see note below).

In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.

In the bowl of a stand mixer, beat the butter and 1 cup sugar until light and fluffy, about 3 minutes, using the paddle attachment. Beat in the egg and vanilla.

Add the flour mixture and milk to the butter, a little at a time. Alternating between them and mix on low until smooth. The batter will be thick.

Spread the batter evenly in the prepared pan. Arrange the plums on top, skin-side up, in a circle. They should cover most of the batter.

Sprinkle the remaining 2 tablespoons of sugar over the plums. Bake for 60 to 70 minutes, until the top is golden and the center is set.

While the cake is still hot, run a knife around the edge of the pan. Remove the springform ring, leaving the base underneath. Let the cake cool completely on a rack. Serve with ice cream or whipped cream, if you want. Store loosely covered at room temperature for several days.

*For a 10-inch pan, bake for 40 to 45 minutes instead.

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