I finally saw some Italian plums appear in the stores – uh oh! Growing up they were the only plums available and I still favour them over any other. Since autumn seems to be slowly creeping in here are some flavours that will make the end of summer a little sweeter – plums and cinnamon 🙂
- 125 g / 4.4 oz soft butter
- 150 g / 5.2 oz fine sugar ( I used light brown sugar instead)
- 2 large eggs
- 180 g / 6.3 oz all-purpose flour
- 60 g / 2.1 oz potato starch (corn starch or tapioca are also fine)
- 1 1/2 tsp baking powder
- 90 g / 3.2 oz full fat sour cream
- 1 tsp vanilla or almond extract
- 1 tsp cinnamon
- about 700 g / 25 oz pitted plums cut into quarters
- 1 cup confectioners sugar
- 3 – 4 tbsp hot water
Make sure all of your ingredients are at room temperature. Sift the flour, potato starch and baking powder, mix together and set aside.
In a mixer bowl beat the butter and sugar until they reach a light, fluffy consistency (2-3 mins). Add eggs, one at a time, mix until combined. Do the same with sour cream and vanilla/ almond extract. Take your flour mix and add in two batches only until combined. This last step can be done by hand with a spatula to prevent over-mixing.
Transfer the batter onto a rectangular pan lined with parchment paper and greased. Top it with plums, line them up neatly, close next to each other.
Bake at 340 F for 45-60 mins or until a skewer inserted in the middle part comes out clean. Take out of the oven and set aside to cool for at least 30 mins.
In a cup mix confectioners sugar and hot water until you get a smooth thick white paste. With a teaspoon make a zig-zag pattern on top of the cake.