1 cup All-Purpose Flour
1 1/4 teaspoon Baking Powder
1/2 teaspoon Kosher Sea Salt
1/4 teaspoon ground Cardamom
2 Tablespoons Butter, room temperature + some for the skillet
1/2 cup Granulated Sugar
4-8 Plums, depending on size, sliced (pluots, peaches, or nectarines)
1/4 cup Light Brown Sugar
1/4 cup Vanilla Sugar
3/4 cup boiling water
1/4 teaspoon Almond extract
Preheat the oven to 350.
Butter a 8"-10" cast iron skillet or 8"-9" cake pan.
In a bowl, stir together first four dry ingredients: flour, baking powder, salt and cardamom.
In a stand mixer or by hand, cream together butter and 1/2 cup granulated sugar.
Add previously mixed dry ingredients to creamed sugar and butter and mix into a dry loose crumb.
Into the skillet add 1/2 of the sliced plums. Then cover plums with half of the loose crumb mixture.
Repeat: add 1/2 of the sliced plums, then cover plums with half of the loose crumb mixture.
In a bowl mix light brown sugar and vanilla sugar. Spoon mixed sugars over the top layer of crumb in the skillet.
Bring 3/4 cup of water to a boil.
Once boiling cut heat, add almond extract and pour boiling water mixture over the all in the skillet. Do Not stir. Move skillet immediately to the oven and bake for one hour.
Once done there will be a delicate brown sugar crust and bubbling fruit filling.
Best enjoyed warm.
Recipe makes 4-8 servings.