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.
Plum and Cardamom Coffee Cake
Prep Time: 15 minutes
Bake Time: 35-45 minutes
Cool Time: 10 minutes
Total Time: 1 hour – 1 hour, 10 minutes
Servings: Yields one 8-inch square cake
For the coffee cake
8 whole medium ripe plums
2 cups all-purpose flour
¾ cup granulated sugar
1 Tbsp ground cardamom
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
1¼ cups full-fat sour cream
½ cup unsalted butter, melted
¼ cup whole (3.25%) milk
1 large egg
1 tsp pure vanilla extract
For the plum glaze
1 cup icing sugar
Juice reserved from slicing plums
2 Tbsp whole (3.25%) milk
1. 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-inch square cake pan and line the bottom with parchment paper.
2. 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.
3. Using a silicone spatula, fold in three-quarters of the sliced plums, being careful not to overmix. 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.
4. Bake for 35 to 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.
5. 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.
6. Store any leftovers in an airtight container at room temperature for up to 3 days.
Excerpted from Earth to Table Bakes by Bettina Schormann and Erin Schiestel. Copyright ©2021 Bettina Schormann and Erin Schiestel. Photography ©2021 Maya Visnyei Photography. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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Love this coffee cake recipe? Try this clementine yogurt pistachio cake next!