Tart Plum Cake

Course: Dessert

Cuisine: North American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Calories: 255kcal

Author: Lord Byron's Kitchen

Whether you use red, black, or yellow plums, this cake will be perfectly balanced with just the right amount of sweetness and tartness. Cut yourself a big slice of this Tart Plum Cake and top it with ice cream or whipped cream, but, don't overdo it! Let the flavours of this cake shine through, don't mask or muddle it with toppings!

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Ingredients

1/2 cup salted butter (if you do not have salted butter, add 1/2 teaspoon of salt when you add the flour)
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 one centimeter pieces, skin left on

Instructions

Preheat your 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.
Next, beat the butter and sugar together until well combined.
Add the eggs one at a time, beating well after each addition.
Next, add the vanilla, sour cream, and milk. Beat on low speed until incorporated into the butter and sugar mixture.
Add the flour, baking powder, and baking soda. Beat into the wet ingredients until just mixed through.
Dump in the diced plums and use a wooden spoon or a spatula to stir the fruit evenly through the cake batter.
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.
Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
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.

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