Plum Sour Cream Cake

Plum Sour Cream Cake

  • Preparation 25 min
  • Cooking 1 h
  • Cooling 3 h
  • Makes 8 to 10 servings
  • Freezes Yes
  • Vegetarian
  • Nut-free

Categories

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

Note from Ricardo

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

Personal Note