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Ingredients
| 5 tbsp | (1/4 cup + 1tbsp) unsalted butter | |
| 2/3 cup | Buttermilk | |
| 2 | Large eggs, room temperature | |
| 1 1/2 cup | All-purpose flour | |
| 3/4 cup | Packed dark brown sugar | |
| 1 1/2 tsp | Baking powder | |
| Pinch | Cinnamon | |
| Pinch | Cardamom (optional) | |
| 4 | Small, ripe blue plums, seeds discarded and thinly sliced into wedges | |
| 2 tsp | Coarse sugar like Turbinado (or granulated sugar if you can’t find coarse) |
tip
Place the plums in randomly, you’ll be able to get more in there, thus balancing out the sweet and sour.
Directions
Preheat oven to 350 F and place oven rack in the middle.
Melt 4 tbsp of butter in a hot skillet over medium heat and continue to cook, swirling occasionally, until it starts to foam. Remove the pan from the heat and continue to swirl as the butter finished browning (5-7 minutes), it should smell nutty but not burnt.
Whisk in the buttermilk, eggs and vanilla extract. Pour the buttermilk/brown butter mixture into the dry ingredients and stir only until batter is smooth. Don’t overmix.
Grease skillet with remaining 1 tbsp butter and pour batter in. Top with sliced plums and bake until golden around the edges or until a toothpick inserted in the center comes out clean, 25-30 minutes.