Dimply Plum Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Scant 1/4 teaspoon ground cardamom, optional
• 5 tablespoons unsalted butter, at room temperature
• 3/4 cup light brown sugar
• 2 large eggs
• 1/3 cup flavorless oil, such as canola or sunflower
• Grated zest of 1 orange
• 1 1/2 teaspoons pure vanilla extract
• 8 purple or red plums, halved and pitted

Directions

1. Set an oven rack in the middle position, then heat the oven to 350 degrees F. Coat an 8-inch square baking pan with butter, sprinkle the inside with flour, knock out the extra, and place the pan on a baking sheet.
2. In a bowl, whisk the flour with the baking powder, salt, and cardamom, if you’re using it.
3. With a mixer on medium speed, beat the butter until it turns soft and creamy, about 3 minutes. Add the sugar and continue beating for another 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition.
4. With the mixer still on medium speed, beat in the oil, zest, and vanilla. The batter should become sleek and creamy, almost satin-like. Turn the mixer to low and mix in the dry ingredients only until they disappear into the batter.
5. Sweep a spatula along the sides and bottom of the bowl to catch any hidden dry patches, then transfer the batter to the prepared pan and level the surface. Place the plums in the batter with their cut sides facing up, arranging them in 4 rows of 4 plum halves each, and gently jiggle them so they settle into place.
6. Bake for about 40 minutes, until the top is rich golden and risen around the plums, and a thin knife poked into the center of the cake comes out clean. Move the cake to a rack and let it cool for 15 minutes, while the plum juices soak back into the crumb. Run a knife along the pan edges, unmold the cake, then invert it and turn it right side up to cool.
7. For storage, wrap the cake and leave it at room temperature for up to 2 days. It will become softer and moister as it sits.