Name: Plum Sour Cream Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 to 10 servings
Ingredients: ½ cup (125 ml) vegetable oil; 1 cup (210 g) brown sugar, plus more for sprinkling; 2 eggs, at room temperature; ¾ cup (180 ml) sour cream; 1 orange, zest finely grated; 2 tbsp (30 ml) orange juice; 1 ¾ cups (265 g) unbleached all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 3 ripe black plums, pitted and cut into ½-inch (1 cm) wedges (see note)

Ingredients

½ cup (125 ml) vegetable oil
1 cup (210 g) brown sugar, plus more for sprinkling
2 eggs, at room temperature
¾ cup (180 ml) sour cream
1 orange, zest finely grated
2 tbsp (30 ml) orange juice
1 ¾ cups (265 g) unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
3 ripe black plums, pitted and cut into ½-inch (1 cm) wedges (see note)

Preparation

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm), 6-cup (1.5 litre) loaf pan. Line with a strip of parchment paper, letting it hang over two sides.
In a bowl, whisk together the oil and brown sugar. Add the eggs one at a time until smooth. Add the sour cream, orange zest and juice. Mix until combined. Add the flour, baking powder, baking soda and salt.
Spread half of the batter out in the prepared pan. Top with half of the plums, lightly pressing them into the batter. Cover with the remaining batter and remaining plums, cut side down. Lightly sprinkle the top of the cake with brown sugar.
Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack. Unmould and slice.

Note from Ricardo

When in season, use 4 to 6 small plums, such as Mount Royal plums.

Plum Sour Cream Cake

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note