5 Arrange plums, cut-sides up, on top of batter, fitting them snugly in pan. 6 In a small bowl, stir together brown sugar and remaining cardamom. Sprinkle sugar mixture evenly over plums. 7 Bake until a cake tester inserted into batter in centre of pan co

WITH CARDAMOM

This is one of two takes in this issue on a Marian Burros recipe made famous by The New York Times (see p. 146 for our savoury beet version). First published in 1983, the recipe was featured in the paper each fall through 1995. Our torte is fluffier and cakier with a hit of cardamom, and we think it will become a classic too.

Softened unsalted butter for greasing 1½ cups (375 mL) all-purpose flour

2 tsp (10 mL) baking powder

1 tsp (5 mL) ground cardamom, divided Pinch of table salt

½ cup (125 mL) granulated sugar

½ cup (125 mL) unsalted butter, softened 2 eggs

1 tsp (5 mL) vanilla

¼ cup (60 mL) milk

6 large ripe purple plums, halved and pitted, about 1 lb 6 oz (625 g)

2 tbsp (30 mL) packed brown sugar

Crème fraîche or vanilla ice cream to serve

1 Adjust oven rack to middle position and preheat oven to 350°F (180°C). Generously butter a 10-inch (3-L) springform pan. Set aside.

2 In a medium bowl, whisk together flour, baking powder, ½ tsp (2 mL) cardamom and salt. Set aside.

3 In a large bowl, beat granulated sugar and butter until light and fluffy. Beat in eggs, 1 at a time. Beat in vanilla.

4 Fold flour mixture into sugar mixture alternately with milk, making 3 additions of flour and 2 of milk. Fold until no white streaks remain. Scrape batter into prepared pan and smooth top level.

8 Let cool in pan on wire rack for 15 minutes. Run a palette knife around edge of pan, then release sides of pan. Slide torte onto a serving plate. Serve warm or at room temperature with crème fraîche or vanilla ice cream.

Serves 6 to 8