SOUR CREAM AND PLUM CAKE
This delicious cake makes the most of plums, and the sour cream will give you a moister and richer cake, due to the higher fat content. Sounds good to us!
Ingredients
250g unsalted butter
350g caster sugar
1 vanilla bean, split and scraped
4 eggs
200g sour cream
300g self-raising flour, sifted
4 ripe plums, halved and destoned
To serve:
Creme fraiche or ice cream
Walnut praline
Icing sugar for dusting
Method
Preheat oven to 200c and grease a 28cm round cake tin and line base and sides with baking paper
Place butter, sugar and vanilla seeds in the bowl of an electric mixer fitted with a whisk attachment and whisk on low speed until pale and creamy
Add eggs one at a time, making sure they are completely incorporated before adding the next
Add sour cream in two batches, then add the flour in two batches.
Once the mixture is well combined, scoop it into the prepared cake tin. Arrange the plum halves evenly on top
Bake for 55 to 75 minutes, or until a skewer comes out clean when inserted into the center of the cake
Remove from oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely
Best eaten as soon as it has cooled, in will keep for up to 3 days in an airtight container. Serve with crème fraiche or ice cream, praline, more plums and dusted with icing sugar