Late Summer Plum Cake

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

Veganolive oil

3/8 cup3/8 cup

sugardivided

7/8 cup

egglarge

Veganflax eggmix and let sit 5 minutes before adding

1 large3/4 tbsp ground flaxseed + 3 tbsp water

vanilla extract

3/4 tsp

milk

Veganfull-fat coconut milk

3/8 cup3/8 cup

plumspitted and quartered

3/4 lb

Method

1. 01Preheat oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan.
2. 02Whisk together flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
3. 03Cream butter and 1 cup sugar until pale and fluffy, about 3 minutes.
4. 04Add egg and vanilla and beat on low speed until well combined.
5. 05Gradually add flour mixture, alternating with milk, and beat on low speed until smooth.
6. 06Transfer batter to prepared pan and smooth the top with an offset spatula.
7. 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.
8. 08Bake for 60 to 70 minutes, until golden on top and set in the center.65 min
9. 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.
10. 10Slice and serve with ice cream or whipped cream, if desired.

Fits

• Egg-free