once upon a chef

Late Summer Plum Cake


– 1½ cups all-purpose flour, spooned into measuring cup and leveled-off – 1½ teaspoons baking powder – 1 teaspoon cinnamon – ¼ teaspoon nutmeg – ⅛ teaspoon cardamom – ½ teaspoon salt – 8 tablespoons (½ cup) unsalted butter, softened, plus more for greasing the pan – 1 cup plus 2 tablespoons sugar, divided – 1 large egg – 1 teaspoon vanilla extract – ½ cup milk (low fat is fine) – 1 pound plums, pitted and quartered

Quartered and nestled into cake batter, summer plums soften into jammy, mulberry-colored pockets as they bake. Warm spices – like cinnamon, nutmeg and cardamom – complement the fruit and celebrate the late summer season. This cake can be served any time of day, plain or topped with whipped cream or vanilla ice cream.


Begin by whisking the flour, baking powder, cinnamon, nutmeg, cardamom, and salt together in a large bowl.


Next, beat the butter and sugar until pale and fluffy. Add the egg and vanilla and mix to combine.


Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. Transfer the batter to a greased Springform pan and smooth the top with an offset spatula. Note that the batter is quite thick.


Arrange the plums on top, skin side up, in a circular pattern so that they cover most of the batter.


Sprinkle the remaining 2 tablespoons of 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 (leave the base in place). Let the cake cool on a rack completely.


Slice and serve with vanilla ice cream or whipped cream, if desired.