© Zubin Schroff
Active Time
1 HR
Total Time
2 HR
Yield
Serves : 10

Peter Hoffman likes using purple plums, a.k.a. Italian prune plums, for this lightly spiced cake because they bake so well; the flavors intensify, but the plums don't become mushy. The garnishes are what make this cake so unforgettable: light and luscious, honey-spiked mascarpone cream and a sprinkling of chopped nut brittle. More Delicious Fruit Desserts

How to Make It

Step 1    

Preheat the oven to 325°; butter a 10-inch cast-iron skillet. In a bowl, toss the plums with 2 tablespoons of the sugar and the lemon juice.

Step 2    

In a food processor, pulse the flour with the baking powder, salt, cinnamon, cardamom and the remaining 1/2 cup of sugar. Add the butter and process until finely chopped. Add the eggs and vanilla and process until incorporated. With the processor on, gradually add the milk in a thin stream and process until the batter is smooth. Add the batter to the plums, gently folding them in.

Step 3    

Transfer the batter to the prepared skillet and smooth the surface. Bake the cake for about 1 hour, until the top is golden and a toothpick inserted in the center comes out clean. Let cool in the pan.

Step 4    

In a medium bowl, beat the heavy cream with the honey at medium-high speed until softly whipped. Beat in the mascarpone at medium-low speed.

Step 5    

In a food processor, pulse the Hazelnut Brittle until coarsely chopped.

Step 6    

Cut the cake into wedges and transfer to plates. Spoon a dollop of the honey mascarpone on top, sprinkle with the chopped nut brittle and serve.

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