I have seen the dimply plum cake being made all over the Interwebs, and just based on how adorable it is I decided to dive in and make it myself. I had a coworker's birthday to bake for anyway. Only it didn't photograph too well for me, I had a slight issue...
One giant thing to note: this recipe doesn't double especially well. At least, it doesn't look as beautiful when you double it... The cooking time is much longer, so those poor plums sank into my cake rather than sit pretty on top. No worries though - still tasted like a dream! Like a deep brown sugar coffee cake, with juicy halves of fruit inside. Mmmm. This one went over quite well at the office, ugly appearance aside :)
Dimply Plum Cake
(shocker: another one from Dorie's Baking: From My Home to Yours, 2006)
1 1/2 c. all purpose four
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cardamom
5 Tbsp. unsalted butter
3/4 c. packed light brown sugar
2 large eggs
1/3 c. canola oil
Grated zest of 1 lemon
1 1/2 tsp. pure vanilla extract
8 purple or red plums, halved and pitted
Preheat the oven to 350 F. Butter an 8x8 baking dish or a glass pie plate and set aside.
Combine the flour, baking powder, salt and ground cardamom.
In a stand mixer, cream the butter with the brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in the oil, lemon zest and vanilla. Reduce the speed and add the flour mixture. Pour the batter in the prepared dish, smooth the top and arrange the plums on top, cut side up.
Bake for about 40 minutes or until a knife inserted in the middle comes out clean. Let cool for at least 15 minutes before serving.