Note to self, don’t buy fruit at Costco if you are looking for “petite” fruit. I read through this recipe and couldn’t figure out how I could fit 8 plums in an 8-inch square pan, but I figured I would see how it would work. The plums I got were huge and I ended up only using 2 plums, which I quartered.
I had cardamom in the cupboard, so I decided to include it. The last time I had used cardamom, quite some time ago, I really disliked whatever I had made. It’s been so long that I don’t even remember what I had made! I’m glad I gave it another try, because it was a nice addition.
The cake had a great flavor and the plums, despite being huge, were sweet and very ripe. I didn’t bake the cake nearly long enough, and when I took the cake out of the pan it was really undercooked in the center. We ate the edges of the cake, and really enjoyed it. Next time I will make I make it with much smaller plums and bake it longer.
1-1/2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cardamom
5 tablespoons butter
¾ cup packed brown sugar
1/3 cup canola oil
Zest of 1 orange
1-1/2 teaspoons vanilla
8 plums, halved (I had huge plums and only needed 2, which I quartered)
Preheat oven to 350 degrees. Grease and flour an 8-inch square baking pan.
Mix together the flour, baking powder, salt and cardamom. Set aside.
In a large mixing bowl, beat the butter until soft and creamy. Add the brown sugar and beat for 2 minutes. Add the eggs, one at a time, beating for a minute after each addition. Beat in the oil, orange zest, and vanilla. Batter will be smooth.
Scrape the batter into the prepared pan. Top the batter with the plums, cut side up. Press the plums into the batter a bit.
Bake for 40 minutes (or longer if you have huge plums like I did) until the top is browned and a knife inserted in the center comes out clean. Cool for 15 minutes before removing from the pan.
Recipe from Baking from My Home to Yours by Dorie Greenspan