Serve this delicious cake warm or at room temperature with fresh whipped cream. Our test cake didn’t last long at all!
4 to 5 large firm plums pitted and thickly sliced
1/3 cup water
1 ½ cups sugar divided
85 g unsalted butter (room temperature)
1 extra-large egg, at room temperature
½ cup sour cream
3 tbsp milk
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 180 degrees C,
Generously grease a 25cm glass pie dish and arrange the plums in a single layer covering the bottom of the dish.
Combine 1 cup of the sugar and 1/3 cup water in a small pot and cook over high heat until it turns a light caramel color, about 180 degrees C on a candy thermometer. Swirl the pot but don’t stir. Pour over the plums.
Cream the butter and the remaining ½ cup of sugar in a cake mixer until light and fluffy, then add egg. Add the sour cream, milk, lemon zest, and vanilla and mix until combined. Fold in the sifted flour, baking powder, and salt and mix only until combined. This batter is not runny.
Place the batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then flip the cake over onto a flat plate. Serve warm or at room temperature with fresh whipped cream.