PLUM AND CARDAMOM COFFEE CAKE
MAKES ONE 8-INCH SQUARE 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
Plum Glaze
1 cup icing sugar
Juice reserved from slicing plums 2 tbsp whole (3.25%) milk
Cut the plums into ½-inch slices over a small bowl, collecting the juice. Set aside. Preheat the oven to 350°F (180°C). Grease an 8-inch 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 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. 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.
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. Store any leftovers in an airtight container at room temperature for up to 3 days.