Baby Plum Cakes
- Total Time
These tender little cakes also work well with halved and pitted large apricots, or small peaches or nectarines.
all-purpose flour1 cup(s)
baking powder¼ tsp
baking soda¼ tsp
table salt¼ tsp
unsalted butter3 Tbsp, softened
vanilla extract½ tsp
light sour cream⅓ cup(s)
plum(s)3 item(s), medium, red or purple, halved and pitted
ground cinnamon¼ tsp
powdered sugar⅛ tsp, (optional)
- Preheat the oven to 350°F. Spray a 6-cup jumbo nonstick muffin pan with nonstick spray or line with paper liners.
- Whisk together the flour, baking powder, baking soda, and salt in a small bowl. With an electric mixer on medium speed, beat the butter in a medium bowl until creamy. Gradually beat in 1/2 cup of the sugar; beat until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low. Beat in the flour mixture alternately with the sour cream, beginning and ending with the flour mixture, beating just until blended.
- Spoon the batter evenly into the prepared muffin cups. Place a plum half, cut side up, in each cup, pressing it slightly into the batter.
- Mix together the remaining 2 tablespoons sugar and the cinnamon. Sprinkle evenly over the plums. Bake until a toothpick inserted into a cake comes out clean, about 25 minutes. Let the cakes cool completely in the pan on a wire rack. To remove the cakes, run a small knife around the sides of each cake to loosen it, then sprinkle lightly with confectioners' sugar if using. Yields 1 cake per serving.