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1
Butter a 9-inch springform pan and line with parchment, allowing to go up slightly on the edges to prevent leaking. Butter over the parchment. Place on a parchment line baking sheet. Preheat oven to 350u00b0F.
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2
Add sugar to a medium-sized pot. Carefully pour over water so the sugar is just submerged. Make sure the sides of the pot are clean. Turn heat to medium and bring mixture to a simmer. Allow to simmer until all the water has evaporated and the sugar begins to caramelize. Do not stir during this process. As sugar begins to take on color, you can gently swirl the pan to encourage even browning. Once the sugar reaches an amber color, like maple syrup, remove the pan from the heat and whisk in the butter. Pour immediately into prepared pan.
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3
Working from the outside of the pan in, place down plum wedges slightly overlapping, in a circular pattern. The bottom of the pan should be completely covered by plums.
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4
In a bowl, sift together all dry ingredients (flour through cardamom).
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5
In the bowl of a standing mixer, add sugar and butter. Using the paddle attachment, beat together over medium speed for about 3 minutes or until light and fluffy. Beat in eggs, one at a time, until fully incorporated. Stir in zest and vanilla. While mixing over low speed, gradually stream in oil until emulsified.
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6
Add dry ingredients to wet ingredients in 3 portions, stirring after each addition. Do not over mix.
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7
Pour batter in pan over plums. Smooth out top. Baking on baking sheet on the center rack of the oven for 50-60 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool on rack for about 1 hour. Run a knife along the sides of the pan, and carefully remove outer ring. Invert onto cooling rack and remove base of pan and parchment. Cool completely before serving. Enjoy.
