Plum Torte with Cardamom

The tang of Plum along with the sweetness of the cake makes this a winner!  This recipe is adapted from Food and Drink Magazine.  I think I will try this again with fresh peaches.  Serve with a dollop of good quality vanilla ice cream or whipping cream.

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
3 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.

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 comes out clean, 60 to 70 minutes.

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