Before diving into this wonderful recipe, I must apologize for being AWOL the last month or so. I broke my wrist at the end of August & am still recovering. This accident definitely impeded my writing/typing ability. Even now, I am typing using the old "hunt and peck" method, which takes FOREVER and is a bit painful so this will be short post.
But one must soldier on so here I am with a fabulous fall recipe for you. Regular Cook's Tour readers will recall that at this time of year, I almost always make my late mother-in-law's plum cake but Italian prune plums are not always available so I thought I'd give you another equally-good option. This recipe uses regular plums, which you can get anywhere. I baked this before breaking my wrist because baking is definitely out of the question for awhile!
Wishing you a healthy and delicious fall season!
Brown Sugar Plum Cake with Sour Cream (adapted from Honest Cooking)
Ingredients:
1-1/2 sticks unsalted butter - room temp
1-1/2 C + 2 TB AP flour
1/2 t baking soda
1/4 t salt
1/2 C packed light brown sugar
1/2 C granulated sugar
3 large eggs
1 t vanilla extract
1/4 C sour cream
4 plums, halved, pitted, and cut into eighths
Confectioner's sugar for dusting
Directions:
1. Preheat oven to 375 degrees.
2. Grease 9" round cake pan lined with parchment (note: I skipped the parchment and sprinkled a bit of granulated sugar after greasing the pan to add a bit more sweetness and a little crunch.)
3. Using electric mixer, beat butter and sugars until light and fluffy
4. In separate large bowl, combine flour, baking soda, and salt
5. With mixer on low, beat in eggs one at a time until incorporated
6. Beat in vanilla
7. Add in half of flour mixture, then sour cream, followed by rest of the flour. Mix until just combined.
8. Spread batter in pan and smooth top with knife or spatula.
9. Arrange plums on top.
10. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely.
11. Dust with Confectioner's sugar before serving.
