Plumcots—a hybrid of apricots and plums, with a mild apricot flavor and vivid plum color—are a stone fruit that comes into season in early May.They have a brief window of availability from about late spring to mid-July, and this cake takes full advantage of their peak ripeness by creating pockets of fragrant wine- and honey-simmered fruit studded throughout the buttery cake.Honey-Poached Plumcot Cake Print Recipe Pin Recipe Makes 1 (15-cup) Bundt cake Ingredients  1½ cups (340 grams) unsalted butter, softened3 cups (600 grams) granulated sugar*4 large eggs (200 grams), room temperature1 large egg white (30 grams), room temperature5 cups (625 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided2½ teaspoons (7.5 grams) kosher salt1½ teaspoons (7.5 grams) baking powder1 teaspoon (2 grams) ground cardamom1¾ cups (420 grams) whole buttermilk, room temperature2½ teaspoons (15 grams) vanilla bean pasteHoney-Poached Plumcots (recipe follows), chopped1½ cups (180 grams) confectioners’ sugar3 tablespoons plus 1 teaspoon (50 grams) reserved poaching liquid from Honey-Poached Plumcots InstructionsPreheat oven to 325°F (170°C).In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until light and fluffy, about 5 m

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