This is actually a recipe from Martha Stewart's Everyday Food magazine for plum cake. Well, since I'm such a big fan of pluots now, Mike and I bought a large container so I figured since I have so many, I'd try them in this cake. I love this cake with plums, so why not?
The only problem with this cake is that I feel like the Little Red Hen when I make it. I'm always amazed by the amount of dishes there are to clean once the cake goes in the oven. Yet, there's never anyone willing to help with the clean up...
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan 1 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled) 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup packed light-brown sugar 1/2 cup granulated sugar 3 large eggs 1 teaspoon pure vanilla extract 2 teaspoons finely grated lemon zest 1/4 cup sour cream 3 plums, halved, pitted, and cut into eighths 
Plum Cakeadapted from Martha Stewart's Everyday Food Magazine 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan 1 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled) 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup packed light-brown sugar 1/2 cup granulated sugar 3 large eggs 1 teaspoon pure vanilla extract 2 teaspoons finely grated lemon zest 1/4 cup sour cream 3 plums, halved, pitted, and cut into eighths 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan 1 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled) 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup packed light-brown sugar 1/2 cup granulated sugar 3 large eggs 1 teaspoon pure vanilla extract 2 teaspoons finely grated lemon zest 1/4 cup sour cream 3 plums, halved, pitted, and cut into eighths 1- 1/2 sticks unsalted butter at room temperature, plus enough to grease pan
1- 1/2 cups flour, plus 2 Tbsp.
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
3 large eggs
1 tsp. vanilla extract
2 tsp. lemon zest (I used zest of one lemon)
1/4 cup sour cream
3 plums, halved, pitted, and cut into eighths. (I used 4 pluots this time)
- Preheat oven to 375'F. Grease 9" cake pan then line with a circle of parchment paper.
- In a medium bowl, combine 1- 1/2 cups flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugars until light and fluffy. Add eggs one at a time then add the vanilla extract and lemon zest.
- Add half the flour mixture and beat to combine. Add the sour cream and beat. Then add the remaining flour mixture and beat until combined.
- In another dish, toss the sliced plums, or in this case pluots, with 2 Tbsp. of flour to coat.
- Here's where I do things a little different than the recipe. The recipe tells you to pour all the batter in the pan then sprinkle the plums on top. I prefer to just gently fold all the fruit into the batter and pour the whole thing into the batter.
- Bake for 30 minutes, until golden then tent with foil. Continue to bake for another 35 minutes. Test cake with a toothpick for doneness then allow to cool completely in pan. Run an knife around the edge of the cake then remove from the pan to serve.
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan 1 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled) 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup packed light-brown sugar 1/2 cup granulated sugar 3 large eggs 1 teaspoon pure vanilla extract 2 teaspoons finely grated lemon zest 1/4 cup sour cream 3 plums, halved, pitted, and cut into eighths
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