Rating: 3.5 stars
222 Ratings
  • 1 star values: 11
  • 2 star values: 32
  • 3 star values: 50
  • 4 star values: 52
  • 5 star values: 77
Sara Quessenberry

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Credit: Con Poulos

Recipe Summary

hands-on:
20 mins
total:
2 hrs 20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Butter an 8-inch cake pan and line the bottom with parchment paper.

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  • Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the plums and ¼ cup of the sugar and cook, tossing, until the sugar dissolves and the juices from the plums become syrupy, 3 to 4 minutes. Arrange the plums in the cake pan in slightly overlapping concentric circles, starting from the outside. Spoon any pan juices over the top.

  • In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

  • With an electric mixer, beat the remaining ½ cup of the butter and ⅔ cup of the sugar until fluffy. Beat in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing just until incorporated.

  • Pour the batter over the plums and bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan for 1 hour. Place a large plate over the cake pan and invert the cake onto the plate.

Nutrition Facts

343 calories; fat 17g; saturated fat 11g; cholesterol 74mg; sodium 169mg; protein 4g; carbohydrates 45g; fiber 2g.
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