Yield
8 servings (serving size: 1 wedge)

How to Make It

Step 1

Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add plums, and cook 3 minutes. Add 1/2 cup sugar, cardamom, and dash of salt. Cook 10 minutes or until plums are tender, stirring frequently. Remove plums from pan using a slotted spoon. Bring cooking liquid to a boil. Cook 5 minutes or until liquid is very thick (consistency of jam).

Step 2

While the cooking liquid reduces, arrange plums in bottom of a 9-inch round cake pan coated with cooking spray. Pour reduced cooking liquid over plums. Let cool.

Step 3

Preheat oven to 350°.

Step 4

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt, stirring well with a whisk. Beat 1/4 cup butter and remaining 3/4 cup sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Beat in amaretto.

Step 5

Pour batter over plums, spreading batter evenly. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes. Run a knife around outside edge. Place a plate upside down on top of cake. Invert cake onto plate; cool.

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