GINGERY PLUM CAKE

Gingery Plum Cake image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 17

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Ingredients

FOR THE CAKE
6 tablespoon(s) unsalted butter, room temperature
1 1/3 cup(s) all purpose flour
1 teaspoon(s) ground ginger
3/4 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 cup(s) packed light brown sugar
2 - eggs
1 teaspoon(s) vanilla
2/3 cup(s) sour cream
FOR THE TOPPING
1 - plum, halved, pitted, and cut into 1/8-1/4 inch slices
2 teaspoon(s) finely grated fresh ginger
3 tablespoon(s) firmly packed light brown sugar
1 tablespoon(s) all purpose flour
- whipped cream (optional)

Steps:

Position a rack in the center of the oven and heat the oven to 350F. Lightly butter a 9x2 inch round cake pan. Line the bottom with a parchment round cut to fit the pan and lightly flour the sides, tapping out the excess. In a medium bowl, whisk the flour, ground ginger, baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment (or with a handheld mixer), beat the butter and sugar on medium high until well blended and fluffy, about 3 minutes. Add the eggs, one at a time, beating on medium speed until just blended and adding the vanilla with the second egg. Using a wide rubber spatula, fold in half the dry ingredients, then the sour cream, and then the remaining dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 minutes.
Make the topping: Meanwhile, make the topping. Combine the sliced fruit and the grated ginger in a small bowl and toss until the ginger is well distributed. Add the sugar and flour. Using a table fork, mix the ingredients to coat the fruit evenly. After the cake has baked for 15 minutes, scatter the top evenly over the cake, working quickly. Don't worry about the fruit looking perfect-this is a rustic cake. Continue baking until a toothpick inserted in the center of the cake comes out clean, another 35-40 minutes.
Let the cake cool on a rack for 15 minutes. Run a knife around the inside edge of the pan. Using a dry dishtowel to protect your hands, lay a rack on top of the cake pan and, holding onto both pan and rack, invert the cake. Lift the pan from the cake. Peel away the parchment. Lay a flat serving plate on the bottom of the cake and flip the cake one more time so that the fruit is one top. Serve warm or at room temperature, with whipped cream if you like.