Plumcot Farro Salad
Preheat the oven to 350°F. Place a piece of parchment paper into a medium cast iron skillet and set aside.
In a medium bowl, whisk together flour, cardamom, cinnamon, baking powder, and salt. In a separate large bowl, beat the eggs until smooth and pale yellow. Whisk in the granulated sugar, and vanilla extract. Pour in the buttermilk and whisk to combine.
Dice 3 of the 5 apriums. Thinly slice the remaining apriums and set aside. Add half of the flour mixture to the wet ingredients, stirring until just combined, then gently fold in half of the melted butter. Repeat with the remaining flour and butter. Gently fold in diced apriums, reserving the slices. Transfer the batter to the parchment lined skillet and top the cake with Aprium slices.
Sprinkle the top of cake evenly with brown sugar. Bake the cake for 55-60 minutes or until the top is golden brown and a toothpick is removed clean. Transfer the skillet to a cooling rack and let sit for 5 minutes. The cake may be served warm or at room temperature. Sift with powdered sugar just before serving.