This is a perfect summer dessert, breakfast or brunch dish.
serves 10 

  • 1-½ c. flour
  • ⅔ c. + 2 T. sugar, divided
  • 2 T. brown sugar
  • 1 tsp. baking powder
  • ⅜ tsp. salt, divided
  • ⅛ tsp. cardamom
  • 7 T. light stick butter, divided
  • ½ c. skim milk
  • ½ tsp. vanilla
  • 3 medium plums, pitted and sliced
  • 1 egg
  • 1 tsp. grated lemon rind
  • ¼ tsp. ground cinnamon

Preheat oven to 425 and spray a 9″ round cake pan with cooking spray.
Combine flour, 2 T. sugar, brown sugar, baking powder, ¼ tsp. salt and cardamom in a bowl.
Cut in 4 T. butter until mixture resembles coarse crumbs.
Combine milk, vanilla and egg in a bowl. Add to dry ingredients and stir until moist. Spread in the bottom of the cake pan. Top with sliced plums in a circular pattern.
Combine remaining ⅔ c. sugar, ⅛ tsp. salt, lemon rind and cinnamon. Melt remaining 3 T. butter in microwave. Stir into sugar mixture. Drizzle evenly over plums. Bake 25-30 minutes or until browned and bubbling. Cool in pan for 1 hour on a wire rack. Cut into wedges.