Time: 90 minutes

It is Fall and I love to eat stone fruit in cobblers, crisps and cakes. For Thanksgiving, I made this very simple and delicious cake, with typical Fall flavors – cinnamon, ginger, nutmeg, cloves and cardamom! The perfect symphony… Great music and great food.

Music Selection: Ed Sheeran (including Andrea Bocelli) – Perfect Symphony

Ingredients:

1 cup flour

1 Tbsp sugar

1 tsp baking powder

½ cup butter, cold and cubed

2 Tbsp cream

2 ½ cups pitted and sliced plums (about 4 plums)

1 tsp cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cardamom

dash of cloves

Custard:

½ cup cream

½ cup sugar

1 egg

1 tsp vanilla

Directions:

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Preheat oven to 350 deg F. Spray or oil an 8 inch springform pan.

Toss sliced plums with all of the spices and set aside (I like to let them sit for a good hour if I have time).

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In a large bowl, mix flour, 1 Tbsp sugar and baking powder. Add cubes of butter and using a pastry cutter, cut the butter until coarse crumb size. Add in cream and egg. Stir until soft dough forms.

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Spread dough in oiled pan and flatten out evenly along bottom and about an inch up the side of pan.

Pour fruit over the dough. Place springform pan on a baking sheet (as often the oil from the dough leaks out of the pan into your oven). Bake for 25 minutes.

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While baking, mix all of the custard ingredients together in a bowl.

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After 25 minutes, pour custard evenly over the fruit. Place back in oven and bake another 25 – 30  minutes until custard is set.

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Let cool. This cake can be served cool or warm, with ice cream. Keep refrigerated.

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