Caramelized Plum Cake

Name: Caramelized Plum Cake
Yield: 1 serving
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/2 teaspoon salt; 2 unsalted butter; 3 egg; 1 1/2 cups granulated sugar; 1 teaspoon lemon; 2 teaspoons vanilla extract; 1 1/4 cups sour cream; 2 tablespoons milk; 2 plums; 2 tablespoons crystallized ginger; 1 teaspoon cinnamon; Ice cream

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Cake, Others

Caramelized Plum Cake

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 unsalted butter 1/2 pound sticks, at room temperature
3 egg large, plus 2 extra yolks
1 1/2 cups granulated sugar divided
1 teaspoon lemon zest
2 teaspoons vanilla extract pure
1 1/4 cups sour cream
2 tablespoons milk whole
2 plums large, ripe, sliced
2 tablespoons crystallized ginger minced
1 teaspoon cinnamon
Ice cream for serving, optional

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Instructions

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Preheat oven to 350 degrees (F). Line the bottom of a 9" round cake pan with parchment paper, grease the sides of the pan and the parchment paper, then set aside.
In a medium-sized mixing bowl whisk together the flour, baking powder, cardamom, nutmeg, ginger, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium-high speed until light and fluffy. Add the eggs and egg yolks one at a time, beating well after each addition, then add 1 cup of sugar, lemon zest, and vanilla; continue to beat until mixture is light and fluffy.
Reduce mixer speed to low and add the flour mixture in thirds, being sure not to over mix.
Stir in the sour cream and milk, mixing just until evenly dispersed.
Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Fan plum sliced around the top of the cake.
In a small bowl combine the remaining 1/2 cup sugar, crystalized ginger, and cinnamon. Sprinkle mixture over the cake.
Place pan in the oven and bake for 77-90 minutes, or until the top is golden and a cake tester inserted in the middle of the cake comes out clean.
Let the cake cool in the pan for 20 minutes, then run a knife around the edges to loosen up any bits that may have stuck. Turn cake out onto a large plate and transfer, plum side up, to a rack to cool.
Serve warm or cold, with ice cream if desired.