End of Summer Plum Cake

Nothing can capture the change in seasons quite like a good recipe or good food! This plum cake brings the wonderful flavour of end of summer plums and warms them with a few spices into that perfect fall dessert. The cake is beautifully moist with pockets of magic created by the plums. It is perfect served cold (with a cup of tea, blanket and a book!). Or it makes a lovely dessert, served warm with vanilla ice cream.

End of Summer Plum Cake
Makes 8-10 servings
(Recipe by Jennifer Segal but I changed the name!)

1 1/2 cups, levelled, all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cardamom
1/2 teaspoon salt
8 tablespoons (1/2 cup) unsalted butter, softened
1 cup plus 2 tablespoons sugar, divided
1 large egg
1 teaspoon vanilla extract
1/2 cup milk (low fat is fine)
1 pound plums, pitted and quartered

Preheat oven to 350ºF, with oven rack in middle position. Grease a 9-inch springform pan. (Alternatively, the cake can be made in a 9-inch cake or pie pan and served directly from the pan.)

In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.

In the bowl of an electric mixer fitted with paddle attachment or beaters, cream the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixtures, alternating with the milk, and beat on low speed until smooth (the batter will be quite thick).

Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover 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 centre.

When the cake is hot out of the oven, run a knife around the edges of the pan and remove the springform edge, leaving the base in place (if using a springform pan). Leave the cake to cool completely on a rack.

Note: This cake keeps well, loosely covered at room temperature for several days, or can be frozen for up to 3 months.