INGREDIENTS
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1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
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1-1/2 teaspoons baking powder
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1 teaspoon cinnamon
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1/4 teaspoon nutmeg
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1/8 teaspoon cardamom
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1/2 teaspoon salt
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8 tablespoons (1/2 cup) unsalted butter, softened, plus more for greasing the pan
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1 cup plus 2 tablespoons sugar, divided
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1 large egg
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1 teaspoon vanilla extract
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1/2 cup milk (low fat is fine)
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1 pound Victor or Valor plums, pitted and quartered
INSTRUCTIONS
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Preheat oven to 350°F and set an oven rack in the middle position. Grease a 9-inch spring-form pan. (Alternatively, the cake may be made in a 9-inch cake pan or pie pan and served directly from the pan.)
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In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
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In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the 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. (Note: the batter will be quite thick.)
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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 tablespoons of sugar over the plums.
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Bake for 60 to 70 minutes, until golden on top and set in the center.
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When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the spring-form edge, leaving the base in place (if using a spring-form pan). Let the cake cool on a rack completely. Slice and serve with ice cream or whipped cream, if desired.
Notes:
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This cake keeps well, loosely covered at room temperature, for several days.
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The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the counter before serving.
| Adapted from Once Upon A Chef