Plum Cake

Tonight I made plum cake for dessert... it is from this month's "Everyday Food" magazine.

3/4 cup unsalted butter, room temperature

1 1/2 cups plus 2 tablespoons all-purpose flour

2/3 teaspoon baking soda

1/4 teaspoon salt

1/2 cup packed light brown sugar

1/2 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 teaspoons grated lemon zest

1/4 cup sour cream, plus a dollop for each slice for serving

3 plums, halved, pitted, and cut into eights

confectioners' sugar for dusting

Preheat oven to 375. Butter and flour a 9" pan.

Whisk together 1 1/2 cups flour, baking soda, and salt in a medium bowl.

Beat butter and sugars with an electric mixer until light and fluffy. Beat eggs one at a time on low. Beat in vanilla and lemon zest. Beat in 1/2 flour mixture, then sour cream and remaining flour mixture just until combined.

Spread batter into pan, smooth with spatula.

In a bowl, toss the 2 tablespoons flour and the plum slices.

Place the floured plum slices on top of the batter.

Bake for 30 minutes, then tent aluminum foil on the pan and bake for an additional 35 minutes. Cake tester should come out clean. Let cake cool; dust with confectioners' sugar and serve with a dollop of sour cream (I think that next time I make it I'll serve it with a dollop of craime fraiche).