Plum cake with cinnamon and sour cream

Delicious Plum Cake with Cinnamon and Sour Cream

Total preparation time: 1 hour
Preparation time: 15 minutes
Baking time: 35 minutes
Number of servings: 12

Welcome to the flavorful and textured world of homemade cakes! Today we will prepare a cake with plums, cinnamon, and sour cream, a recipe that combines the sweetness of fruits with a soft and fluffy batter. This cake is perfect for any occasion, whether it's a gathering with friends, a family party, or simply to treat yourself after a long day. Each slice is a piece of happiness, and the aroma of cinnamon will fill the house with a warm and comforting scent.

A brief history

Fruit cakes have a long-standing tradition in many culinary cultures, deeply rooted in the use of seasonal ingredients. Plums, in particular, are valued not only for their sweet-tart flavor but also for their nutritional benefits. They are rich in fiber and antioxidants, making them an ideal ingredient for desserts. The combination of plum and cinnamon is a classic pairing with a history that dates back centuries.

Ingredients

- 4 large eggs
- 300 g sugar
- 2 packets of vanilla sugar
- 250 g sour cream (preferably high-fat for a richer taste)
- 3 tablespoons oil (sunflower oil is ideal, but you can also use olive oil for a slightly different flavor)
- Zest of one lemon (for an extra touch of freshness)
- 300 g flour (type 000 is recommended for a finer batter)
- 1 teaspoon baking powder (approximately 10 g)
- 500 g pitted plums (cut into quarters; dried plums can be used, but you will need to hydrate them in warm water)
- Ground cinnamon (to taste; a good amount is about 2 tablespoons)

Preparation

1. Preparing the ingredients: Start by gathering all the necessary ingredients. Make sure the plums are well washed. If using dried plums, let them hydrate in warm water for 30 minutes before use.

2. Beating the eggs: In a large bowl, add the eggs and salt. Use an electric mixer or a whisk to beat the eggs until they triple in volume (about 5-7 minutes). This step is essential for achieving a fluffy cake.

3. Adding wet ingredients: While continuing to mix, gradually add the sugar and vanilla sugar, then the oil and sour cream. Mix well until the composition becomes homogeneous. Finally, add the lemon zest, which will add a note of freshness.

4. Mixing dry ingredients: In another bowl, combine the flour with the baking powder. Sifting the flour will not only eliminate any lumps but will also aerate the composition. Gradually add the flour mixture to the egg composition, gently folding with a spatula, so you do not lose the air in the mixture.

5. Preparing the baking pan: Preheat the oven to 180°C (or 160°C if you have a fan oven). Grease a baking pan with butter or line it with baking paper to prevent the cake from sticking.

6. Adding the plums: Pour the composition into the pan, then place the quartered plums on top. Sprinkle cinnamon over the fruit to enhance the aroma.

7. Baking the cake: Place the pan in the preheated oven and bake for about 35 minutes, or until the cake is golden on top and a toothpick inserted in the middle comes out clean.

Serving and suggestions

Once the cake has completely cooled, cut it into slices and enjoy it plain or with a spoonful of fresh sour cream on top. This cake pairs perfectly with a cup of black tea or aromatic coffee. You can also serve it with vanilla ice cream, which will add a pleasant contrast of temperatures and textures.

Possible variations

Want to add a touch of creativity? Here are some suggestions:

- Replace the plums with other seasonal fruits, such as peaches, apricots, or apples.
- Add chopped nuts or almonds to the mixture for a crunchy texture.
- Experiment with different flavors by adding a bit of ground ginger or nutmeg.

Frequently asked questions

1. Can I use frozen plums?
Yes, frozen plums are an excellent option. Make sure to thaw and drain them well before using.

2. How can I make the cake less sweet?
Reduce the amount of sugar by 50 g or use a natural sweetener.

3. Can the cake be stored?
Yes, the cake can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months.

Nutritional benefits

This plum cake is not only delicious but also packed with nutrients. Plums are rich in fiber, which aids digestion, and contain antioxidants that contribute to heart health. The sour cream adds a source of calcium and vitamin D, essential for healthy bones.

Conclusion

The plum cake with cinnamon and sour cream is more than just a dessert; it is a way to bring a touch of joy into everyday life. With each bite, you will feel the perfect combination of flavors and textures, and the satisfaction of making it at home will make each slice even more special. So, let’s put on our aprons and enjoy the magic of cooking!

 Ingredients: 4 eggs, 300 g sugar, 2 packets of vanilla sugar, 250 g sour cream, 3 tablespoons of oil, zest of one lemon, 300 g flour, 1 teaspoon of baking powder (10 g), 500 g pitted plums (cut into quarters), cinnamon

 Tags:  plum cake cinnamon cake fruit cake