I found plums for 28 cents a pound. That is a good deal right? I thought it was! I spent two or three dollars and got tons of plums. I cut them up and bagged them in the freezer. Plum season is from May through October. In some places it ends around the first of October. Take advantage of these juicy sweet and sour fruit while you can! This cake was fantastic! I am glad I have a bunch of plums in the freezer, because I will definitely make this one again. It was very easy to make and it is the perfect mix of sweet and tart. It is quite different from normal cake. It is more dry and it is flatter, almost more like a cookie bar or a crumble. Be sure to serve this one with vanilla ice cream or whipped cream. This is really yummy the second day, too!
Ingredients:
- 1 stick butter
- 1/3 cup sugar
- 1/2 teaspoon vanilla
- 1 egg
- 1 tablespoon sour cream
- 1 pinch salt (only if you use unsalted butter)
- 1 teaspoon lemon, rind of
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 2 cups plums, pitted and sliced into thin wedges
Topping:
Directions:
1. In a large bowl,cream butter. Add sugar, vanilla, egg, lemon peel, sour cream, and salt (if desired).
2. Mix the flour and baking powder and add that into the mixture.
3. Grease the base of a round baking pan and spread the dough over the pan. I used a spring form pan and it worked nicely.
4. Liberally spread plums over the dough.
5. To make the topping, cream the butter. Add flour, sugar and cinnamon. Sprinkle over plums. Sprinkle a little bit extra cinnamon over the whole thing before baking. Bake for 30-45 minutes at 375. It only took me 30 minutes. Don’t let the bottom burn!
Serve with lots of whipped cream or ice cream!
Need another way to use up your plums? Try this!
Recipe adapted from www.food.com
