Every August, I buy too many plums. They sit on the counter getting softer by the hour, and by day three I am looking for anything that uses four plums at once. This cake uses exactly that: four plums, halved, pitted, and cut into eighths, arranged on top of a brown sugar batter made with sour cream.
The plums sink halfway into the batter as it rises around them, their juice caramelising where sugar meets fruit. A dusting of confectioners’ sugar when it cools is all it needs. A summer afternoon cake. These don’t last long here.
Tips for Making Brown Sugar Plum Cake
Do not overmix the batter
The flour goes in two additions with sour cream in between. Mix until just combined after each addition. Overmixing develops gluten and makes the cake tough instead of tender.
Beat the butter and sugars until light and fluffy, and add the eggs one at a time. The mixing restraint comes only after the flour enters.
Press the plums into the batter
Arrange the plum pieces on top of the batter and press them down gently. If you just lay them on the surface, they can slide to one side as the cake rises.
The plums release juice during baking. This is normal and creates pockets of fruit throughout the cake.
Brown Sugar Plum Cake with Sour Cream
- Total Time: 55 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Ripe plums make this moist cake divine. A perfect way to enjoy the seasons bounty.
Ingredients
- 1 1/2 sticks (113 g) Unsalted Butter
- 1 1/2 cups (355 ml) plus 2 tbsp All Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup (118 ml) Packed Light brown sugar
- 1/2 cup (118 ml) granulated sugar
- 3 Large eggs
- 1 tsp Pure Vanilla Extract
- 1/4 cup (60 ml) Sour Cream
- 4 halved,pitted and cut into eighths Plums
- Confectioners sugar
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 9-inch cake pan or baking pan lined with parchment paper.
- Beat butter and sugars with an electric mixer until light and fluffy.
- In a large bowl, mix flour, baking soda, and salt.
- With mixer on low, beat in eggs one at a time until incorporated.
- Beat in vanilla.
- Add in 1/2 of the flour mixture, then sour cream, followed by the rest of the flour mixture. Mix until just combined.
- Spread batter into pan and smooth the top with a knife.
- Arrange plums on top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Dust with confectioners’ sugar once cooled.
Notes
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- To prevent the plums from sinking, gently press them into the batter.
- Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
Can I use a different stone fruit instead of plums?
Peaches, nectarines, or apricots all work well. Cut them to a similar size as the plum eighths so they bake evenly. Softer fruits like peaches may release more juice, which creates a slightly moister cake.
Why does this recipe use both brown and granulated sugar?
Brown sugar has molasses that creates a deeper caramel flavour and extra moisture. Granulated sugar helps the butter cream properly during beating. The two together produce a cake that is both tender and rich.
Do I need to peel the plums?
No. The skins soften during baking and add a slight tartness that works well against the sweet batter. Peeling is unnecessary extra work for this recipe.
Can the cake be frozen??
Great cake. I added cardamon & Cinnamon to the batter. Absolutely wonderful.