Plum Cardamom Coffee Cake Recipe

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PlumCardamonCake
I love this time of year when Seattlites enjoy the last warm days of summer yet the smell of Fall is clearly in the air. Already I am compiling a mental list of Fall-type of desserts I would like to try. Having been the lucky recipient of Italian plums from my neighbors tree, I decided to bake an Upside Down Plum Cardamom cake. I thought the cardamom would compliment the plums nicely and yet add enough spice to make this the first of many fall desserts soon to come. This cake did not disappoint and was devoured very quickly when served. If you are looking for the perfect cake to bring to a potluck, serve for dessert, or to indulge in all by yourself look no further. Enjoy!

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Upside Down Plum Cardamom Coffee Cake

Adapted from Alice’s Apple Coffee Cake

INGREDIENTS FOR SAUCE:

3 tablespoons melted butter

15-18 small-medium plums such as Italian, quartered

1/4 cup brown sugar

1 teaspoon cinnamon

2 teaspoons ground cardamom

INGREDIENTS FOR CAKE:

1 1/2 cup all-purpose flour

1 cup sugar

1/2 cup butter, room temperature

1 teaspoon ground cardamom

2 teaspoons baking powder

2 teaspoons vanilla

2 eggs

1/2 cup orange juice

1/4 teaspoon salt

DIRECTIONS:

Preheat oven to 350 degrees. Grease and line with parchment paper a 9” or 10” round tall cake pan. In a small bowl combine sauce ingredients (melted butter, brown sugar, cinnamon, and ground cardamom) and cover the base of the cake pan using a pastry brush. Starting from the outside perimeter and working your way towards the center, line your cake pan with quartered plums. CAKE: In a medium-large mixing bowl, cream butter and sugar together until light – approx. 3 minutes. Add eggs one at a time and vanilla. Gradually add cardamom, baking powder, salt, orange juice and flour. Mix well for 3 minutes scraping the sides and bottom down half way through. Add cake batter to the top of plum pan and spread the batter evenly. Bake for 1 hour or until done. When cake is done, allow the cake to sit on the countertop for 10 minutes. Loosen the sides of the pan with a knife and flip it onto a plate. Remove parchment paper. Serve warm or room temperature. Enjoy!

*Side note: A friend in my mom’s group baked this cake substituting the orange juice for apple juice and a mixture of cinnamon, nutmeg, and allspice for the cardamom. I had a slice and it was superb as well!