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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!
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
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!
See more at http://savorysweetlife.com/2009/09/sunday-morning-plum-cardamom-coffee-cake-recipe/
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