Right in the peak of juicy, ripe, and delicious plum season, I'm rushing to share a new cake with you. I already have one wonderful Plum Cake, and today I'm presenting you with another one. For this cake's batter I used sour cream, which makes it more tender, and I also replaced some of the flour with starch, which makes the finished bake more crumbly. I packed in twice as many plums as in the cake mentioned above and baked it in a larger pan. Tall, fluffy cakes look impressive, but for this one I recommend keeping it on the flatter side so you can fit more plums on the surface — it tastes better that way.
Ingredients:
- 150 g flour
- 120 g sugar
- 120 g butter
- 100 g sour cream
- 50 g starch (I used cornstarch)
- 2 eggs
- 2 tsp vanilla sugar
- 1 tsp baking powder (heaping)
- 1 tsp cinnamon (level)
- pinch of salt
- Filling:
- ~600 g plums (I used Italian prune plums)
- Glaze (optional):
- 100 g powdered sugar
- 1-2 tbsp warm water
How to cook plum cake with glaze
Add the eggs one at a time, beating after each addition. Add the sour cream and beat until combined.
In a separate bowl, mix together the flour, starch, baking powder, and cinnamon. Add the dry mixture to the beaten mixture and mix just briefly, only until the ingredients come together.
Bake in an oven preheated to 180°C for approximately 30–40 minutes, or until a toothpick comes out clean. Let the finished cake cool completely.
To make the glaze, add warm water to the powdered sugar, mixing well. Add the water gradually until you reach the desired consistency — the glaze should be thick but pourable. Transfer the glaze to a sturdy zip-top bag, seal it, snip off a corner, and drizzle it over the cake, or simply drizzle it randomly with a spoon. If you'd rather skip the glaze, you can just dust the cake with powdered sugar.
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