Super Moist Plum Cake

The cake itself is so delicious, I think it would make an excellent backdrop for the seasonal fruits coming down the bend, like apples and pears

Super Moist Plum Cake

Serves 8-10

Ingredients:

• 3/4 cup unsalted butter, room temperature, plus more for pan
• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons finely grated lemon zest
• 1/4 cup sour cream
• 3 plums, halved, pitted, and cut into eights
• confectioner’s sugar, for dusting

Instructions:

Preheat oven to 375. 

Butter an 8-inch cake pan and line bottom with a round of parchment. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt.

Using an electric mixer, beat butter ans sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated; beat in vanilla and lemon zest. Beat in 1/2 the flour mixtures, then sour cream. Add remaining flour mixture; mix until just combined.

Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tablespoons flour and arrange over batter.

Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester comes out clean, about 35 minutes more (Note: I found the cake only needed an additional 10-20 minutes). Let cake cool completely in pan. Run knife around cake edge and remove cake from pan. Dust with confectioner’s sugar before serving.

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