Name: Late Summer Plum Cake
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off; 1 1/2 tsp baking powder; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/8 tsp cardamom; 1/2 tsp salt; 1/2 cup unsalted butter, softened, plus more for greasing the pan; 1 1/8 cup sugar, divided; 1 large egg, large; 1 tsp vanilla extract; 1/2 cup milk; 1 lb plums, pitted and quartered

Estimate, per serving

Estimating…

Ingredients

all-purpose flourspooned into measuring cup and leveled-off: 1 1/8 cup
baking powder: 1 1/8 tsp
cinnamon: 3/4 tsp
nutmeg: 0.19 tsp
cardamom: 1/8 tsp
salt: 3/8 tsp
unsalted buttersoftened, plus more for greasing the pan: 3/8 cup
sugardivided: 7/8 cup
egglarge: 1 large3/4 large
vanilla extract: 3/4 tsp
milk: 3/8 cup
plumspitted and quartered: 3/4 lb

Method

01Preheat oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan.
02Whisk together flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
03Cream butter and 1 cup sugar until pale and fluffy, about 3 minutes.
04Add egg and vanilla and beat on low speed until well combined.
05Gradually add flour mixture, alternating with milk, and beat on low speed until smooth.
06Transfer batter to prepared pan and smooth the top with an offset spatula.
07Arrange plums on top, skin side up, in a circular pattern so they mostly cover the batter. Sprinkle remaining 2 tablespoons sugar over the plums.
08Bake for 60 to 70 minutes, until golden on top and set in the center.65 min
09When hot out of the oven, run a knife around the edges of the pan and remove the springform edge, leaving the base in place. Let cool on a rack completely.
10Slice and serve with ice cream or whipped cream, if desired.

Fits

Egg-free