One may not think of using cardamom (either yellow or green) in the context of desserts, but its influence on plums will convert you forever.
A 9-inch round cake pan
Melt the butter in a small saucepot.
Remove it from the stove and stir in the brown sugar. Pour the syrup into the bottom of the cake pan. Cover the syrup with the sliced plums. Set aside.
Sift together the cake flour, baking powder, cardamom, and salt. Set aside.
Put the butter and sugar in the bowl of an electric mixer. With the paddle attachment, cream on medium high speed for 3 minutes, until light and fluffy.
Combine the milk and vanilla extract.
Alternately add the dry ingredients and milk mixture to the creamed butter in 3 additions. Beat on medium speed for 2 minutes, until smooth. Add the eggs, one at a time, and continue beating for another minute.
Pour the cake on top of the plums.
Remove the cake from the oven, and let it cool for 10 minutes. Run a knife around the inside edge of the pan and then invert the cake onto a plate.
Serve the cake warm or at room temperature with vanilla custard sauce.
© 1993 Emily Luchetti. All rights reserved.