Plum-topped Cinnamon Cake

Plum-topped Cinnamon Cake Recipe with Sour Cream and Lemon Zest

Preparation time: 20 minutes | Cooking time: 1 hour and 20 minutes | Servings: 8

Introduction

Plum-topped Cinnamon Cake is a delicious and moist cake that is perfect for any occasion. The combination of sweet plums and warm cinnamon creates a comforting and flavorful dessert that is sure to impress your family and friends.

History

This recipe is a modern twist on a classic cinnamon cake, with the addition of fresh plums adding a burst of fruity flavor. Cinnamon cakes have been enjoyed for centuries, with variations found in many different cultures around the world.

Ingredients

Cake base

0.5 cup of softened butter
0.75 cup of sugar
2 tsp of lemon zest
1.5 tsp of baking powder
1 tsp of cinnamon
0.75 tsp of baking soda
0.5 tsp of salt
2 large eggs
1 cup of sour cream
2 cups of flour
1.25 lb (567 g) of black or red plums, halved, each half cut into 5 wedges

Topping

0.25 cup of brown or white sugar only
2 tbsp of butter, cut into small pieces

How to prepare

Preheat the oven to 350°F (177°C) and grease a 9-inch spring-form pan.
In a bowl, beat the first 7 ingredients for 3 minutes or until pale.
Add the eggs and beat well.
Beat in the sour cream, then gradually add the flour until blended. Spread the batter into the prepared pan.
Arrange the plum wedges, skin side down, close together around the top edge of the cake. Create another circle of plums in the middle.
Sprinkle the topping, sugar, and dot with butter. Bake for 1 hour and 20 minutes or until the cake is done.
Allow the cake to cool in the pan for 10 minutes.
Remove the sides of the pan and serve the cake warm or at room temperature.

Variations

Try using different fruits, such as peaches or apples, in place of the plums.
Add a sprinkle of chopped nuts or a drizzle of caramel sauce for extra flavor.

Cooking Tips & Tricks

Make sure to use ripe plums for the best flavor and texture.

- Be sure to arrange the plum wedges in a decorative pattern on top of the cake for a beautiful presentation.

- Don't overmix the batter, as this can result in a tough cake. Mix until just combined for a tender crumb.

Serving Suggestions

Serve Plum-topped Cinnamon Cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Be sure to preheat the oven before baking the cake to ensure even cooking.

- Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.

Ingredient Substitutions

You can use Greek yogurt in place of sour cream for a slightly tangier flavor.

- If you don't have plums, you can use any other stone fruit, such as apricots or cherries.

Make Ahead Tips

This cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days.

Presentation Ideas

Serve Plum-topped Cinnamon Cake on a decorative cake stand for a beautiful presentation. Dust with powdered sugar before serving for an elegant touch.

Pairing Recommendations

Pair Plum-topped Cinnamon Cake with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of Plum-topped Cinnamon Cake contains approximately 300 calories.

Carbohydrates

Each serving of Plum-topped Cinnamon Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Plum-topped Cinnamon Cake contains approximately 15 grams of fat.

Proteins

Each serving of Plum-topped Cinnamon Cake contains approximately 5 grams of protein.

Vitamins and minerals

Plums are a good source of vitamin C, vitamin K, and potassium, adding a boost of nutrients to this cake.

Alergens

This recipe contains dairy (butter, sour cream, eggs) and gluten (flour), so it may not be suitable for those with dairy or gluten allergies.

Summary

Plum-topped Cinnamon Cake is a delicious dessert that is relatively high in carbohydrates and fats, but also provides a good source of vitamins and minerals.

Summary

Plum-topped Cinnamon Cake is a delicious and comforting dessert that is perfect for any occasion. With a moist cake base and sweet plums on top, this cake is sure to be a hit with your family and friends.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Plum-topped Cinnamon Cake. I was just a young girl, barely old enough to see over the kitchen counter, when my mother's friend, Mrs. Jenkins, came over for tea one afternoon. Mrs. Jenkins was known for her baking skills, and she had brought over a freshly baked cake as a treat for us.

As soon as I saw the cake, my eyes lit up with excitement. The aroma of cinnamon and sweet plums filled the air, making my mouth water. Mrs. Jenkins noticed my enthusiasm and asked if I wanted to help her make the cake next time. I eagerly nodded my head, and she promised to teach me her secret recipe.

The following week, Mrs. Jenkins came over again, armed with all the ingredients we needed to make the Plum-topped Cinnamon Cake. Together, we measured out flour, sugar, and butter, mixing them together to create a rich, buttery batter. Mrs. Jenkins then showed me how to add in the cinnamon and spices, swirling them into the batter until it was fragrant and delicious.

Next came the plums. Mrs. Jenkins sliced them thinly and arranged them in a beautiful pattern on top of the cake batter. She explained that the plums would caramelize as the cake baked, adding a sweet and tart flavor that would perfectly complement the spicy cinnamon.

As we waited for the cake to bake, Mrs. Jenkins told me stories about how she had learned to make this recipe from her own grandmother, who had passed it down through the generations. She talked about how baking was a way to connect with her family, to keep their traditions alive, and to share their love with others.

When the cake emerged from the oven, golden and fragrant, I couldn't wait to taste it. Mrs. Jenkins let me have the first bite, and as soon as I did, I was hooked. The cake was moist and tender, with a perfect balance of sweetness and spice. The plums added a burst of flavor that made the cake truly unforgettable.

From that day on, I knew that this Plum-topped Cinnamon Cake would become a staple in my own kitchen. I asked Mrs. Jenkins for a copy of the recipe, which she gladly provided. I made the cake for my family, friends, and anyone who came to visit, and it quickly became a favorite among all who tried it.

Over the years, I have tweaked the recipe slightly, adding my own touches and variations to make it my own. I have passed it down to my own children and grandchildren, sharing the story of how I learned to make it and the memories of baking with Mrs. Jenkins.

Now, every time I make this Plum-topped Cinnamon Cake, I think of Mrs. Jenkins and the day she taught me her secret recipe. I am grateful for her kindness, her generosity, and the delicious cake that has brought so much joy to my family and friends. And I know that as long as I continue to bake this cake, Mrs. Jenkins will always be with me, a cherished part of my own baking traditions.