Recipe courtesy of the Nosher, with some additional tips from Jane, serves 10.
1/2 cup vegan butter or unsalted butter (1 stick) at room temperature
1/4 cup sugar
1/4 cup honey
2 large eggs, at room temperature
2 tsp pure vanilla extract
1/2 tsp freshly grated ginger root
1 1/4 cup all purpose flour or gluten free all purpose flour
1 1/2 tsp baking powder
1/2 tsp ground cardamom (or pie spice for peaches)
1/4 tsp salt if using unsalted butter, pinch of salt if using vegan butter
4 plums (4-5 if Italian prune plums or 2-3 black plums) or peaches: halved, pitted and sliced 1/4″ thick
Turbinado/raw sugar, for sprinkling on top
Preheat the oven to 350°F.
Butter sides and line and butter the bottom of a 9″ springform pan with parchment paper.
Cream together 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.
Serve topped with whipped cream or ice cream. Can be made a day in advance or frozen.