Deb's Dimply Plum Cake, with its cute little dimples, is kinda-sort like Jess's cake, except it's not. It's flavor profile is different, the texture of i,t too, is not quite the same. It's a different sort of almost perfect plum cake, flavored with vanilla and orange and cardamom. It got rave reviews from the guests and from myself. I think I'm done with plums for the year. But next year, my friends, next year, there will be a new player in the summer rotation. Be well forewarned, summer is coming. (Eventually. Next year.)
Dimply Plum Cake
Adapted from Smitten Kitchen
Notes: Deb uses butter. To keep the cake non-dairy, I used coconut oil, which gave the cake a light, coconuty tinge. I liked it. But if you are averse to coconut oil, by all means use butter. In addition, Deb used cinammon, claiming that she doesn't like the cardamom that appears in the original recipe. I find that hard to believe. There is no such thing as not liking cardamom. I used cardamom.
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cardamom
5 tablespoons butter or coconut oil, at room temperature
3/4 cup light brown sugar
1/3 cup vegetable oil
zest of 1 orange
1 1/2 teaspoons vanilla
8 plums halved and pitted
1. Preheat the oven to 350 F. In a small bowl, sift together the flour, baking powder, salt and cardamom. Set aside.
2. With a mixer, beat the butter/coconut oil until it is soft and creamy. Add the sugar and beat another 3 minutes or so. Add the eggs, one at a time, then beat in the oil, zest and vanilla. The batter will look creamy and smooth. Fold in the dry ingredients.
3. Pour the batter into a greased 8-inch pan and smooth with a spatula. Press the plum halves into the batter in a nice pattern. Bake for 30-40 minutes until a toothpick inserted in the middle comes out clean. Cool on a rack and serve. (The cake will keep well-wrapped, at room temperature, for up to 2 days.)