Plum Cake with Hazelnut Brittle and Honey Mascarpone

1. 1

   Preheat the oven to 325; butter a 10-inch cast-iron skillet.

2. 2

   In a bowl, toss the plums with 2 tablespoons of the sugar and the lemon juice.

3. 3

   In a food processor, pulse the flour with the baking powder, salt, cinnamon, cardamom and the remaining 1/2 cup of sugar.

4. 4

   Add the butter and process until finely chopped.

5. 5

   Add the eggs and vanilla and process until incorporated.

6. 6

   With the processor on, gradually add the milk in a thin stream and process until the batter is smooth.

7. 7

   Add the batter to the plums, gently folding them in.

8. 8

   Transfer the batter to the prepared skillet and smooth the surface.

9. 9

   Bake the cake for about 1 hour, until the top is golden and a toothpick inserted in the center comes out clean.

10. 10

    Let cool in the pan.

11. 11

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

12. 12

    Beat in the mascarpone at medium-low speed.

13. 13

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

14. 14

    Cut the cake into wedges and transfer to plates.

15. 15

    Spoon a dollop of the honey mascarpone on top, sprinkle with the chopped nut brittle and serve.

* Per serving · 4 servings · Values may vary.