Ginger-Plum Cake

  • ¾ cup sugar
  • ¼ cup finely grated fresh ginger
  • 6 Tbs. butter, softened
  • 2 large eggs
  • ¼ cup sour cream
  • 1 ¼ cups all-purpose flour
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 5-6 plums, halved and pitted
  • 1-2 tsp. brown sugar

Preheat the oven to 325°F. Coat a 10-inch springform pan liberally with cooking spray and set aside.

Beat the sugar, grated ginger, and butter with an electric mixer until light and fluffy. Beat in the eggs 1 at a time, then beat in the sour cream until mixture is smooth and looks a little like creamy mashed potatoes (but smells nothing like them!). Add the flour, baking soda, and salt, and beat 3 minutes more, or until the batter is light in color and very smooth.

Pour the batter into the prepared pan. Arrange the plums, cut side up, evenly over the batter. Carefully spoon just enough brown sugar to fill the cavity of each plum into the center of each plum half. Bake for about 50 minutes, or until a toothpick inserted near the center of the cake comes out clean.

Cool the cake for 20 minutes in it's pan on a wire rack. Run a knife around the sides of the cake, then gently open the spring-loaded sleeve and place the cake on a serving plate. Cool completely before slicing and serving.

  • Yields: 10-12 servings
  • Preparation Time: 1 hour, plus cooling time
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