Ingredients

The following ingredients have 4 Servings
  • ½ cup (1 stick) vegan butter or unsalted butter, at room temperature
  • ½ cup sugar
  • ¼ cup honey
  • 2 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • ½ tsp freshly grated ginger
  • 1¼ cup all purpose flour or gluten free all purpose flour
  • 1½ tsp baking powder
  • ½ tsp ground cardamom
  • ¼ tsp salt if using unsalted butter, pinch of salt if using vegan butter
  • 4-5 plums, halved, pitted and sliced ¼” thick
  • Turbinado/raw sugar, for sprinkling on top
  • ¼ cup honey for the glaze (optional)

Instruction

  • Preheat the oven to 350°F.
  • Grease and line a 9” springform pan with parchment paper, or you can also make this in a 9” x 9” baking dish.
  • Cream together vegan butter/butter and sugar until light and fluffy, about 3-4 minutes, using either a handheld mixer or stand mixer with the paddle attachment.
  • Add the honey to the sugar mixture and mix until well incorporated.
  • Add the eggs, vanilla, and freshly grated ginger and mix until they are also well incorporated.
  • Sift the flour, baking powder, salt, and cardamom together. Slowly add the dry ingredients to the wet ingredients, and mix until just incorporated. Be careful not to over-mix.
  • Pour the batter into the lined and greased cake pan. Add the sliced plums on top of the cake, they will sink as they bake. Top the cake with a generous sprinkling of Turbinado/raw sugar, or regular sugar if you don’t have raw sugar.
  • Bake 35-40 minutes, or until a cake tester comes out clean when tested in the center of the cake.
  • If desired, you can brush honey on top of the cake once it has cooled: heat ¼ cup of honey until just warm, and then brush it over the cake.
  • Serve topped with whipped cream or ice cream. Can be made a day in advance.