1 cup all-purpose flour
1/2 cup ground almonds
1 tsp baking powder
Pinch of salt
1/4 tsp baking soda
1/2 lemon worth of grated lemon zest
1/2 cup (1 stick) unsalted butter
2/3 cup sugar
2 large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 tsp vanilla extract
3 tbsp light brown sugar
scant tsp cinnamon
6 medium plums quartered or, better still, 10-12 small plums halved.
■Preheat the oven to 350F.
■Prepare the plums. Pit them, then halve or quarter them – whatever you think best.
■Grease a 9″ round cake pan.
■Beat the butter and sugar for 5 minutes until really light and fluffy. Do yourself a favour and use a mixer.
■In a jug, beat the eggs, sour cream and vanilla extract to combine, then stir into the butter and sugar.
■Add the flour, ground almonds, baking soda, baking powder and salt, and stir gently until just combined.
■Spread half the batter into the bottom of the pan.
■Mix the brown sugar and the cinnamon and sprinkle a tablespoon on top of the batter.
■Top with a layer of plums, cut side down, and sprinkle with a touch more sugar/cinnamon.
■Dollop on the remaining batter, spread to cover. Top with the remaining plums, cut side down, and sprinkle on more cinnamon sugar. (This is to taste. If your plums are sour use all the sugar, if they’re sweet, use judgement)
■Bake for 50 to 55 minutes.
■Eat warm with sour cream or créme fraiche on the side.
If you can make that you can make this:
■Replace the plums with damsens and extra sugar
■Or blackberries
■Or peaches, ditch the cinnamon, and if you’re feeling adventurous add some finely chopped fresh mint or basil.
■Or use cherries. Again no cinnamon, but consider adding a dash of bourbon to the batter.
■Or make another cake.
■How about this spiced apple cake.
Colleen Couvillon Gough 11-12-2011
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