Honey Bundt Cake with Confit Plums

Ingredients

• Honey Cake

  • 3/4 cup (180 ml) honey, plus more for serving
  • 1/2 cup (125 ml) water
  • 2 2/3 cups (400 g) unbleached all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 1 cup (210 g) brown sugar
  • 3 eggs
  • 1 cup (250 ml) sour cream or 10% plain yogurt

• Syrup and Confit Plums

  • 1/2 cup (105 g) brown sugar
  • 1/2 cup (125 ml) water
  • 1/4 cup (60 ml) honey
  • 1 pinch salt
  • 8 plums, ripe but firm, pitted and cut into 6 wedges each
  • 2 long strips orange or lemon zest, removed with a vegetable peeler
  • 10% plain yogurt or ice cream, for serving (optional)