Ingredients
The following ingredients have 4 Servings
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter, at room temperature
- 3 large eggs + 2 egg yolks
- 1 1/2 cups granulated sugar, divided
- 1 teaspoon lemon zest
- 2 teaspoons pure vanilla extract
- 1 1/4 cups sour cream
- 2 tablespoons whole milk
- 2 large ripe plums, sliced
- 2 tablespoons crystalized ginger, minced
- 1 teaspoon cinnamon
- Ice cream, for serving (optional)
Instruction
- Preheat oven to 350 degrees (F). Line the bottom of a 9" round cake pan with parchment paper, grease the sides of the pan and the parchment paper, then set aside.
- In a medium-sized mixing bowl whisk together the flour, baking powder, cardamom, nutmeg, ginger, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium-high speed until light and fluffy. Add the eggs and egg yolks one at a time, beating well after each addition, then add 1 cup of sugar, lemon zest, and vanilla; continue to beat until mixture is light and fluffy.
- Reduce mixer speed to low and add the flour mixture in thirds, being sure not to over mix.
- Stir in the sour cream and milk, mixing just until evenly dispersed.
- Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Fan plum sliced around the top of the cake.
- In a small bowl combine the remaining 1/2 cup sugar, crystalized ginger, and cinnamon. Sprinkle mixture over the cake.
- Place pan in the oven and bake for 77-90 minutes, or until the top is golden and a cake tester inserted in the middle of the cake comes out clean.
- Let the cake cool in the pan for 20 minutes, then run a knife around the edges to loosen up any bits that may have stuck. Turn cake out onto a large plate and transfer, plum side up, to a rack to cool.
- Serve warm or cold, with ice cream if desired.
