Whether you use yellow, red, or black plums, this cake will be perfectly balanced with just the right amount of sweetness and tartness. Cut yourself a big slice and top it with ice cream or whipped cream -- but don't overdo it! Let the flavors of this cake shine through.
INGREDIENTS
- 1/2 cup salted butter
- 1 cup sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups plums, pit removed, flesh diced into 1/2 inch pieces, skin left on
INSTRUCTIONS
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Preheat oven to 350 degrees. Prepare a 10″ spring form pan by lining the bottom with parchment paper and greasing the sides with non-stick cooking spray. Set aside.
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Beat the butter and sugar together until well combined.
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Add the eggs one at a time, beating well after each addition.
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Add the vanilla, sour cream, and milk. Beat on low speed until incorporated into the butter and sugar mixture.
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Add the flour, baking powder, and baking soda. Beat into the wet ingredients until just mixed through.
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Dump in the diced plums and use a wooden spoon or a spatula to stir the fruit evenly through the cake batter.
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Transfer the batter to the prepared cake pan. Smooth the top and tap the pan firmly on your countertop a few times to settle the batter into the pan.
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Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
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Remove the cake from the oven and set the pan onto a wire cooling rack. Cool for 15 minutes before removing the springform side. Allow to cool completely.
/ Adapted from Lord Byron's Kitchen