Ingredients
Units
- 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
- 1 ¼ cup all-purpose flour or gluten-free all-purpose flour
- 1 ½ 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)
Instructions
- Preheat the oven to 350°F.
- Grease and line a 9” springform pan with parchment paper, or you can also make this in a 9×9” 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.
Notes
- This cake can be made a day in advance.
- This recipe can be made pareve by using vegan butter, and the flour can be swapped for a gluten-free all purpose mix.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegetarian