The warm, earthy notes of cardamom complement juicy plums in this simple and irresistible cake recipe. Plum and cardamom are a match made in heaven, so if you haven’t experienced this combination before, it’s time that you try it out. Any variety of plum can be used for this recipe — whatever your local store has at the height of stone fruit season will work beautifully.
Earth to Table Bakes, Amazon, $26
Love this coffee cake recipe? Try this clementine yogurt pistachio cake next!
Cooling time: 10 minutes. Store any leftovers in an airtight container at room temperature for up to 3 days.
For the coffee cake, cut the plums into ½-inch slices over a small bowl, collecting the juice. Set aside. Preheat the oven to 350°F. Grease an 8″ square cake pan and line the bottom with parchment paper.
In a large bowl, whisk the flour, sugar, cardamom, baking soda, baking powder and salt. In a medium bowl, whisk the sour cream, butter, milk, egg and vanilla. Add the butter mixture to the flour mixture. Stir until just combined.
Using a silicone spatula, fold in ¾ of the sliced plums, being careful not to over-mix. Transfer the batter to the prepared cake pan. Scatter the remaining plum slices on top, making sure to reserve the juice for the plum glaze.
Bake for about 45 minutes, until golden brown and a cake tester inserted in the middle comes out clean. Let cool slightly, about 10 minutes. Run a thin knife around the edge of the pan and turn the cake out onto a plate.
For the plum glaze, in a small bowl, whisk the icing sugar with the reserved plum juice. Add the milk and whisk until smooth. Drizzle over the cake before serving. Serve warm.
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