The tartness of the plums contrasts well with the sweetness of the cake. Feel free to add anything else to the recipe itself, a little red wine would go well with the plums. Make sure you dont cook the plums too long as they’ll fall apart, kinda like mine did.
- Several firm, ripe plums (I used 12 because my plums were TINY. If they’re large, use maybe 5, medium maybe 8 or 9.)
- 1 c. sugar, plus 1/4 cup extra
- 1/2 c. butter, softened, plus 1 tablespoon extra
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 c. flour
- 1 3/4 tsp baking powder
- 1/2 c. milk
- OPTIONAL: red wine, brandy, amaretto or some other spirit, about 1 tbs
Preheat oven to 350 degrees F. Butter an 8 inch cake pan.
Cut your plums into 4-8 pieces, depending on size. Heat 1 tbs butter in a skillet, add plums, 1/4 cup sugar, and alcohol of choice. Cook until juices are extracted and sugar dissolves, about 5 minutes. Arrange the plums in a pretty manner in the bottom of the cake pan, then pour the remaining juices over.
For the Cake:
cream together the sugar and butter, then add your eggs, one at a time into the mixture. Mix in vanilla and milk. In a seperate bowl, mix the flour and baking powder then mix into the wet ingredients. Pour over the top of the plums and bake for 50- 60 minutes, or until a toothpick inserted in the center comes out clean. **Please pay attention to your oven and the cake. Each oven is different, I like to check my cake just over halfway in baking time to see how wiggly it is in the center and to make sure it isnt browing too quickly at the edges. Dont count on times in recipes to be exact for your oven as well.