This recipe is a slight variation of the classic New York Times Plum Torte by Marian Burros, published in 1989. Cardamom is one of my favourite flavours and I find the addition helps to elevate this cake further. This cake is very quick to come together, requiring only one bowl and minimal fuss. The jammy plums and cozy cardamom make the perfect early fall cake.
Plum & Cardamom Cake
8
servingsKeep the screen of your device on
Ingredients
3/4 Cup Sugar
1/2 Cup Salted butter, softened
1 Cup All purpose flour
1 Tsp Baking powder
1 Tsp Ground cardamom, divided
2 eggs
12 Blue plums, halved and pitted
1 Tbsp Demerara sugar
Directions
- Preheat the oven to 350°F. Grease, line, and flour an 8-inch cake mold. Set it aside.
- In the bowl of an electric mixer, beat together the butter and sugar until they are light and fluffy. Then, add in 1/2 tsp of ground cardamom (NOT the full 1 tsp). Mix well.
- Sift the flour and baking powder into the wet ingredient mixture, then mix everything together until it’s combined. The batter will be very thick but will rise in the oven.
- Transfer the batter to the prepared baking pan, arrange the plums on top, with the skin side facing up. Combine the remaining 1/2 tsp of cardamom with the demerara sugar and sprinkle it on top of the cake.
- Bake for about an hour, or until a toothpick comes out with just a few crumbs. Let it cool slightly before enjoying!
Recipe Video
@isabelleheikens Absolutely worth scorching the roof of my mouth. I bake this plum cardamom cake every September – it is a variation on the New York Times famous plum torte recipe! #bakingtiktok #bakingvideo #cake #plumcake
♬ original sound – Isabelle Heikens
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