To prepare a delicious plum cake, we start by preparing the pan. It is recommended to use a round pan with a diameter of about 25 cm. Line the bottom and sides of the pan with baking paper, which you will generously grease with butter. A useful technique I learned from a colleague is to 'crumple' the baking paper in your palm before placing it in the pan; this way, the paper becomes much more pliable and will adapt more easily to the shape of the pan.
Once the pan is prepared, we move on to the plums. Choose ripe and fragrant plums, then split them in half and place them face down, evenly, in the pan. This will allow the juice and flavor of the fruit to seep into the batter during baking.
In a pot, place one cup of sugar and one-third cup of water over low heat. Boil the mixture, being careful not to stir it; instead, you can gently swirl the pot to help with the homogenization. Let the sugar boil until it takes on an amber hue, an indication that the syrup is ready. Carefully pour this syrup over the plums, ensuring that they are evenly covered, to achieve a cake with an intense flavor.
In another bowl, beat the room temperature butter together with the remaining sugar (3/4 cup) until you get a creamy and fluffy mixture. Add the eggs, one at a time, mixing well after each, then incorporate the sour cream and vanilla extract. These ingredients will bring moisture and flavor to the cake.
Separately, mix the flour with the baking powder in a bowl. Then, gradually add the flour mixture to the liquid composition, gently mixing to avoid lumps. Once the batter is homogeneous, carefully pour it over the plums, ensuring it spreads evenly.
Preheat the oven to 160 degrees Celsius and place the pan inside. Bake the cake for about 30 minutes or until it passes the toothpick test. When ready, remove the cake from the oven and let it cool in the pan for 15 minutes. After this interval, carefully invert the cake onto a plate, face down. If the plums have stuck to the baking paper, gently remove them and place them back on the cake.
The cake can be served dusted with sugar, but I chose to skip this step as the cake already has enough sugar, and the vibrant color of the plums adds extra beauty. Enjoy it alongside a cup of tea or coffee for a moment of culinary indulgence!
Once the pan is prepared, we move on to the plums. Choose ripe and fragrant plums, then split them in half and place them face down, evenly, in the pan. This will allow the juice and flavor of the fruit to seep into the batter during baking.
In a pot, place one cup of sugar and one-third cup of water over low heat. Boil the mixture, being careful not to stir it; instead, you can gently swirl the pot to help with the homogenization. Let the sugar boil until it takes on an amber hue, an indication that the syrup is ready. Carefully pour this syrup over the plums, ensuring that they are evenly covered, to achieve a cake with an intense flavor.
In another bowl, beat the room temperature butter together with the remaining sugar (3/4 cup) until you get a creamy and fluffy mixture. Add the eggs, one at a time, mixing well after each, then incorporate the sour cream and vanilla extract. These ingredients will bring moisture and flavor to the cake.
Separately, mix the flour with the baking powder in a bowl. Then, gradually add the flour mixture to the liquid composition, gently mixing to avoid lumps. Once the batter is homogeneous, carefully pour it over the plums, ensuring it spreads evenly.
Preheat the oven to 160 degrees Celsius and place the pan inside. Bake the cake for about 30 minutes or until it passes the toothpick test. When ready, remove the cake from the oven and let it cool in the pan for 15 minutes. After this interval, carefully invert the cake onto a plate, face down. If the plums have stuck to the baking paper, gently remove them and place them back on the cake.
The cake can be served dusted with sugar, but I chose to skip this step as the cake already has enough sugar, and the vibrant color of the plums adds extra beauty. Enjoy it alongside a cup of tea or coffee for a moment of culinary indulgence!
Ingredients
10-12 plums, 85 g butter at room temperature, 1 + 3/4 cup sugar (200 g + 150 g), 2 eggs at room temperature, 1/2 cup sour cream (110 g), 1/2 teaspoon vanilla, 1/2 teaspoon baking powder, 1 cup + 2 tablespoons of flour (160 g), 1/4 teaspoon salt, 1/3 cup water, powdered sugar (optional)