Plum Cake

Servings: 8-10 Prep Time: 20 Minutes Cook Time: 70 Minutes Total Time: 1 Hour 20 Minutes

Ingredients

190 g

all-purpose flour, spooned into measuring cup and leveled-off

1 1/2 tsp {7.5 g}

baking powder

2 tsp {4.6 g}

cinnamon

1/4 tsp {0.6 g}

nutmeg (optional)

1/8 tsp {0.3 g}

cardamom (optional)

1/2 tsp {3.0 g}

salt

113 g

unsalted butter, softened, plus more for greasing the pan

150 g

{50 g} 1

large egg

1 tsp {4.3 g}

vanilla extract

120 ml {124 g}

milk (low fat is fine)

455 g

plums, pitted and quartered

25 g

cinnamon sugar

Instructions Preheat oven to 350F/176C and set an oven rack in the middle position. Grease a 23-cm springform pan. (Alternatively, the cake may be made in a 23-cm cake pan or pie pan and served directly from the pan.) In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.

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.) 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 25 grams of cinnamon sugar over the plums.

Bake for 60 to 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 (if using a springform pan). Let the cake cool on a rack completely. Slice and serve with ice cream or whipped cream, if desired.

Note: This cake keeps well, loosely covered at room temperature, for several days.

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