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« Recipe: Plum Cake »

Plum Cake

Adopted from Martha Stewart Recipes

Yield: 9 inch cake, 8-10 servings


1 1/2 c plus 2 Tbsp all purpose flour (spooned and leveled)

1/2 t baking powder

1/4 t salt

1/2 c packed light brown sugar

3 large eggs

1 t pure vanilla extract

2 t finely grated lemon zest

1/4 c sour cream

3 plums, halved, pitted and cut into eighths

Confectioners sugar, for dusting


Preheat oven to 375 degrees F. Butter an 8-by-2 inch or 9-inch cake pan and line bottom with a round parchment.

In a bowl, whisk together 1 1/2 c flour, baking soda and salt.

Using an electric mixer, beat butter and sugars until light and fluffy. With mixer on low, beat in eggs, one at a time until incorporated; beat in vanilla and lemon zest. Beat in 1/2 flour mixture, then sour cream. Add remaining four mixture. Mix just until combined.

Spread batter into pan and smooth top with a knife. In the bowl, toss plums with 2 Tbsp flour and push gently into batter. (You want the fruit to show through the top; the flour should prevent it from sinking into the batter.)

Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and cake tester inserted in center comes out clean, about 35 minutes more.

Let cool in pan for 15 minutes. Run knife around cake edge and remove cake from pan. Dust with confectioners sugar before serving.