Plum Cake

AAAAAAAAHHHH. I can’t find any words for this Austrian plum cake. It’s super easy to make and yet the fluffiest, most delicious cake ever. I lack words to describe its genius, you can tell.

Late summer and this cake are tightly linked together, at least for my taste buds. If I have a bite of this juicy, slightly sweet cake, I can almost feel pleasantly warm days and crisp nights. August and September are my favorite months of the year, mainly for that reason.

All the home-grown fruits and vegetables are ripe and ready for harvest, plus the climate is so warm and comfy that everything feels in place. This is the perfect cake to bring to a picnic, a BBQ with friends, or a potluck. It’s the perfect dessert after some treats from the grill.

plum cake

This is a Plum Cake you’ll want to make time and time again. I have… and do. Beginning in September and for as long as the fresh plums show up in my market.

Prep Time: 15 minutes 

Cook Time: 35 minutes 

Total Time: 50 minutes

ingredients

• 1–1/2 cups all-purpose flour
• 1–1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cardamom
• 1/2 cup butter (1 stick)
• 1 cup sugar + 2 tablespoons, divided
• 3 large eggs
• 1 teaspoon vanilla
• 1/4 cup sour cream
• 2–3 plums, pitted and sliced

instructions

1. Preheat the oven to 350°F and grease a 9-inch cake pan. A springform pan works great with this cake!
2. In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and cardamom.
3. With an electric or stand mixer, cream together the butter and 1 cup sugar, beating until it is light and fluffy, about 3 minutes. Add the egg, vanilla and sour cream to the bowl, mix on low speed until just combined. Gradually add the flour mixture to the butter mixture and mix until smooth.
4. Transfer cake batter to prepared pan. Top with sliced plums and sprinkle 2 tablespoons sugar over the cake top. Bake for 35-40 minutes, or until a tester inserted in the middle comes out clean.
5. Remove the cake from the oven, run a sharp knife around the edges of the cake while it’s still hot to loosen it from the pan. Let the cake cool completely on a rack. Dust with confectioners’ sugar, slice and serve with ice cream or whipped cream if desired.

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