Alright I have many great loves. Don’t judge me! Judging is wrong. Except that I do it all the time…
OK seriously. I should have Andrew write this for me since I am unable to form coherent thoughts today…
Y’all know that I really want to be a food blogger. And a book blogger. And talk about my kid and my cats and funny videos and have inane conversations with my husband. So I’M GONNA DO ALL OF THOSE THINGS. We’ll have our home food posts, our booky posts, our home life posts and kitty cat posts. And everything else will get squelched in that I find amusing, hilarious and awesome. Is that cool with you? Would you like it if I talked about all of those things? Because my feet will fall asleep if I only talk about books. (I’ve been basically doing that stuff anyway, but I’m Making It Official.) Are you with me?
Let’s talk about Plum Cake. Please ignore the fact that this cake looks like someone put their insides on a plate and basically looks like open heart surgery gone terribly awry. It’s SUCH A GOOD CAKE you simply have to believe me or I’ll cry. What I really like about plain cakes like this one, is that you can eat some and feel like you didn’t just ingest 15 tons of sugar and now you feel really ill, and upset at yourself and the cake and it just all is BAD NEWS that makes you unhappy.
No, no, no. This cake isn’t like that. It’s basically upside-down plum cake and it will only make you happy. The first time I made it last year, we ate it all in under two days and then I immediately made another one. And when I just made this one, I was like, OH YEAH, I forgot how flipping awesome this cake is! Hot dog! And I’m so AWESOME for making it!
Also, it’s really easy, like, for real.
I found the recipe on Stephanie Nielson’s food site, Cuisine Nie. Thank you Nie Nie!
FRESH PLUM CAKE
- 9 tablespoons (1 stick, plus 1 tablespoon) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 4 red plums, (about 1 pound), halved and pitted, each cut into 12 wedges
- 1 large egg
- 1/2 cup reduced-fat sour cream
- 1 cup all-purpose flour, (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin-pie spice
- 1/3 cup finely chopped walnuts (I left these out.)
- Preheat oven to 325 degrees. Place 3 tablespoons butter in an 8-inch round cake pan; melt in preheating oven, about 4 minutes. Sprinkle melted butter with 1/2 cup brown sugar. Arrange overlapping plum wedges in a circle around edge of pan; repeat in center, covering bottom of pan. Set aside.
- In a large bowl, beat together remaining 6 tablespoons butter, remaining 1/2 cup sugar, and egg. Beat in sour cream until blended. Set aside.
- In a medium bowl, mix together flour, baking soda, salt, pumpkin-pie spice, and walnuts. Stir flour mixture into sour-cream mixture until just combined (batter will be thick).
- Spread batter evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. (CHECK AFTER 40 MINUTES, mine was done at 43 minutes.) Cool in pan 5 minutes. Run a knife around edge of pan; invert onto a serving plate. Serve warm or at room temperature, with whipped cream if desired.