Did I make this a month and a half ago and then not share it until after plum season? Well. Sorry all, but now you’ll know for next year?! The flavors here were great, and subbing in Bob’s Red Mill gf flour didn’t ruin the texture.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground coriander
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup sour cream, at room temperature
- 5-6 small to medium firm but ripe purple plums, halved and pitted
- About 1/2 cup store-bought lemon curd
- Whipped cream for serving
shout out to the sous chef for perfect plum slicing
Put a rack in the top third of your oven, then preheat to 350 degrees. Grease a 9″ springform, then line the bottom with parchment and grease that as well. Lightly flour the pan, shaking out any extra, then set aside. In a small bowl, combine the flour, baking powder, coriander, salt, and baking soda, and whisk together, then set aside.
In a large bowl, beat together the butter and sugar on medium until pale and fluffy, about 3 minutes.
Add the eggs one at a time, beating for one minute after each, then beat in the vanilla. Scrape down the sides of the bowl, then beat in the sour cream as well.
Reduce the mixer speed to low and add the bowl of dry ingredients, mixing until just combined. Stir a few more times with a spatula by hand to finish incorporating dry ingredients.
Spread half the batter in the bottom of the pan.
Arrange 10-12 plum halves, depending on size, cut-side down, on top of the batter to fill most of the pan.
Add the remaining batter and spread evenly. At this point I was worried that there wasn’t enough batter, but once it baked up it was plenty.
Spoon the lemon curd over the batter and swirl in.
Bake until golden and pulling away from the pan, 50-55 minutes, rotating halfway through.
Let cool 20-30 minutes then run a knife around the inside of the pan before removing the side of the pan.
Slice and serve with whipped cream or vanilla ice cream.
Plum and Lemon Curd Cake
From Joy the Baker.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground coriander
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup sour cream, at room temperature
- 5-6 small to medium firm but ripe purple plums, halved and pitted
- About 1/2 cup store-bought lemon curd
- Whipped cream for serving
Put a rack in the top third of your oven, then preheat to 350 degrees. Grease a 9″ springform, then line the bottom with parchment and grease that as well. Lightly flour the pan, shaking out any extra, then set aside. In a small bowl, combine the flour, baking powder, coriander, salt, and baking soda, and whisk together, then set aside.
In a large bowl, beat together the butter and sugar on medium until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating for one minute after each, then beat in the vanilla. Scrape down the sides of the bowl, then beat in the sour cream as well.
Reduce the mixer speed to low and add the bowl of dry ingredients, mixing until just combined. Stir a few more times with a spatula by hand to finish incorporating dry ingredients, then spread half the batter in the bottom of the pan. Arrange 10-12 plum halves, depending on size, cut-side down, on top of the batter to fill most of the pan, then add the remaining batter and spread evenly. Spoon the lemon curd over the batter and swirl in.
Bake until golden and pulling away from the pan, 50-55 minutes, rotating halfway through. Let cool 20-30 minutes then run a knife around the inside of the pan before removing the side of the pan.
Slice and serve with whipped cream or vanilla ice cream.
