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Dimply Plum Cake<\/p>\nDimply Plum Cake<\/p>\n
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1 1\/2 cups all purpose four<\/p>\n
2 tsp. baking powder<\/p>\n
1\/4 tsp. salt<\/p>\n
1\/4 tsp. ground cardamom<\/p>\n
5 T. unsalted butter<\/p>\n
3\/4 cup packed light brown sugar<\/p>\n
2 large eggs<\/p>\n
1\/3 cup canola oil<\/p>\n
Grated zest of one lemon (I left this out, by accident, mostly)<\/p>\n
1 1\/2 tsp. pure vanilla extract<\/p>\n
8 purple or red plums, halved and pitted<\/p>\n
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Preheat the oven to 350F. Butter an 8×8 baking dish or a glass pie plate and set aside. Combine the flour, baking powder, salt and ground cardamom. In a stand mixer, cream the butter with the brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in the oil, lemon zest and vanilla. Reduce the speed and add the flour mixture. Pour the batter in the prepared dish, smooth the top and arrange the plums on top, cut side up. Bake for about 40 minutes or until a knife inserted in the middle comes out clean. Let cool for at least 15 minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Dimply Plum Cake 1 1\/2 cups all purpose four 2 tsp. baking powder 1\/4 tsp. salt 1\/4 tsp. ground cardamom 5 T. unsalted butter 3\/4 cup packed light brown sugar 2 large eggs 1\/3 cup canola oil Grated zest of one lemon (I left this out, by accident, mostly) 1 1\/2 tsp. pure vanilla extract 8 purple or red plums, halved and pitted Preheat the oven to 350F. Butter an 8×8 baking dish or a glass pie plate…<\/p>\n