Plum Cake with Frutas de Chile
Bridget Maloney
Ingredients:
- 4-5 Plums from Chile, depending on the size
- ½ cup butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla
- 2 ½ cups all purpose flour
- 1 ¼ sour cream
- 1 tsp baking soda
- 1 tsp baking powder
Directions:
1. Preheat oven at 350°F. Line 9×13 inch pan with parchment.
2. Slice plums into thin slices and remove/discard pits. Set aside.
3. In a mixer, or using a hand-held blender combine butter with sugar. Add eggs and vanilla.
4. Add half of the flour, then half of the sour cream. Mix to combine.
5. Add remaining flour, baking soda and powder. Mix to combine. Add remaining sour cream.
6. Pour into prepared pan.
7. Layer the plums and bake for 45-50 minutes until toothpick inserted in the middle comes out clean.
8. Serve warm or room temperature. Store in airtight container for up to 3 days
Makes one cake in 9×13 pan