Plum Cake

The temperatures are beginning to drop a little, which means that fall will be here before you know it. Arrivederci to the peaches, strawberries, and blueberries that graced my pies, cakes, and muffins this summer – I’m looking forward to stone fruits, apples, and pears. This plum cake is simple to make, delicious, and I’m loving the jewel toned fruit on top!

• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup + 2 tablespoons granulated sugar, divided
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 2-3 plums, pitted and sliced

1. Preheat oven to 350º and grease a 9″ cake pan, line with parchment paper – set aside.
2. In a small bowl, whisk flour, baking powder, cinnamon, and salt – set aside.
3. In a large bowl cream butter and 1 cup of sugar for several minutes, until light and fluffy. On low speed, add the eggs, one at a time, then vanilla and sour cream until smooth. Gradually add the flour mixture and mix until just combined.
4. Pour batter into prepared pan. Top with sliced plums and sprinkle with remaining two tablespoons of sugar. Bake for 35 to 40 minutes, test with a toothpick.
5. Remove the cake from the oven, run a knife around the edges of the cake pan while it’s still hot to loosen it from the pan. Let it cool completely on a wire rack. Dust with confectioners’ sugar.