Ingredients
- 1/2 cup (1 stick) plus 1 tablespoon unsalted butter. Save the wrapper to butter the pan.
- 4 firm, ripe plums, each cut into 8 wedges (No plums? Try peaches, apricots, or nectarines.)
- 1/4 cup plus 2/3 cup white sugar
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon Kosher salt
- 1 large egg, room temperature
- 2/3 cup whole fat sour cream or whole milk yogurt
- 1 teaspoon pure vanilla extract
Preparation
Step 1
Pre-heat your oven to 350° F. Grease an 8-inch cake pan with the butter wrapper or additional butter and line it with parchment paper.
In a skillet, melt 1 tablespoon of the butter over medium heat and add the sliced plums and 1/4 cup sugar. Toss the fruit in the butter and cook 3 to 4 minutes until the plums soften and the juices become syrupy.
Pour the fruit into the pan. Using a spoon or spatula, arrange the plums in overlapping circles on the bottom. Pour any remaining pan juice over the top.
Whisk together the flour, baking powder, baking soda, and salt in a small bowl.
Using a mixer, beat the remaining butter and sugar until whipped. Mix in the sour cream, egg, and vanilla until fully combined. Gradually add in the dry ingredients, beating the batter only until just incorporated.
Pour the cake batter over the plums without disturbing the bottom layer of fruit.
Bake the cake about 50 to 55 minutes until the center is done and a toothpick comes out clean (or with only a few crumbs).
Allow the cake to cool in the pan for one hour before carefully inverting onto a large plate. Peel the parchment paper off carefully.
Serve warm or at room temperature with vanilla ice cream or simple whipped cream.