Dimply Plum Cake
from Baking From My Home to Yours
Makes 8 Servings

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
Scant 1/4 tsp. cardamom (optional)
5 tbsp. unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
2 large eggs
1/3 cup flavorless oil, such as canola or safflower
Grated zest of one orange
1 1/2 tsp. pure vanilla extract
8 purple or red plums

Center a rack in the oven and preheat oven to 350 degrees. Butter an 8 inch square baking pan, dust in the inside with flour, tap out excess and put the pan on a baking sheet.

Whisk the flour, baking powder, salt, and cardamom, if you’re using it, together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft and creamy, about 3 minutes. Add the sugar and beat for another 2 minutes. Add the eggs one at a time, beating for a minute after each addition. On medium speed, beat in the oil, orange zest and vanilla. The batter will look very light and smooth, almost satiny. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are just incorporated.

Run a spatula around the bowl and under the batter, just to make sure there are no dry spots, then scrape the batter into the pan and smooth the top. Arrange the plums cute side up in the batter, jiggling the plus a tad just so they settle comfortably into the batter.

Bake for about 40 minutes, or until the top is honey brown and puffed around the plums and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 15 minutes – during which time the plums’ juice will return to the fruit – then run a knife around the sides of the pan and unmold the cake. Invert and cool right side up.