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butter red plums sugar ground cardamom salt cooking spray flour baking powder salt butter eggs buttermilk
Viewed: 30 - Published at: 5 years agoIngredients
- 2 teaspoons butter
- 6 large red plums, pitted and quartered (about 1 pound)
- 1 1/4 cups sugar, divided
- 1/4 teaspoon ground cardamom
- Dash of salt
- Cooking spray
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 2 large eggs
- 3/4 cup fat-free buttermilk
- 1 tablespoon amaretto (almond-flavored liqueur)
Method
- Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add plums, and cook 3 minutes. Add 1/2 cup sugar, cardamom, and dash of salt. Cook 10 minutes or until plums are tender, stirring frequently. Remove plums from pan using a slotted spoon. Bring cooking liquid to a boil. Cook 5 minutes or until liquid is very thick (consistency of jam).
- While the cooking liquid reduces, arrange plums in bottom of a 9-inch round cake pan coated with cooking spray. Pour reduced cooking liquid over plums. Let cool.
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt, stirring well with a whisk. Beat 1/4 cup butter and remaining 3/4 cup sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Beat in amaretto.
- Pour batter over plums, spreading batter evenly. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes. Run a knife around outside edge. Place a plate upside down on top of cake. Invert cake onto plate; cool.
