Somewhere in the back of grandma's cupboard is a recipe card that's gone yellow and soft at the corners, it's written in pen that's been smudged to resemble abstract art by decades of buttery thumbs. It's been made 1,000 times, survived at least two kitchen fires, and is somehow still legible enough to read "add plums". This plum cake takes the cake. Velvety, smooth, and just sweet enough. no notes. An Estonian tradition that's stayed exactly the same for a reason. It's also the perfect no-guilt breakfast cake, or the late-night-with-tea option when you want something a lil sweet. Make sure you give the card back when you're done. Grandma always knows..
Ingredients:
- About 10-12 Plums, pitted and sliced
- 10 tablespoons butter, softened to room temperature
- 2/3 cups sugar
- 4 large eggs, separated
- 1/4 cup sour cream
- 1 teaspoon vanilla extract.
- 1 ½ cups flour.
- 1 ½ teaspoons baking powder
- Pinch salt
- Pinch cinnamon
- Icing sugar for topping!
Instructions:
- Preheat your oven to 350°F. Grease and flour a 9-inch round baking pan.
- Beat the egg whites with a pinch of salt until peaks.
- In a separate bowl, mix the softened butter and sugar, then
Add the egg yolks and mix. - Then, add sour cream, vanilla, and cinnamon and mix!
- Finally, add the flour and baking powder to your batter, and Fold in the egg whites.
- Pour into your baking pan and place the halved plums on top, skin side down.
- Bake for 25-30 minutes, or until the cake is golden around the edges and a toothpick inserted into he center comes out clean.
- Use a sifter or mesh sieve and sprinkle icing sugar atop once cooled.
- Slice and enjoy with your morning coffee!
