Gingery Plum Cake

Gingery Plum Cake
Photo by Scott Phillips


  • 3 oz. (6 Tbs.) unsalted butter, at room temperature; more for the pan
  • 1 cup packed light brown sugar
  • 1 tsp. ground ginger
  • 2/3 cup (5-½ oz.) sour cream
  • 2 tsp. finely grated fresh ginger
  • 1 Tbs. unbleached all-purpose flour
  • 1 tsp. pure vanilla extract
  • + 8 more ingredients
    • ¾ tsp. baking powder
    • 3 Tbs. firmly packed light brown sugar
    • 1 plum (or pluot or ripe apricot), halved, pitted, and cut into 1/8- to ¼-inch slices
    • 6 oz. (1-1/3 cups) unbleached all-purpose flour; more for the pan
    • 2 large eggs
    • ¼ tsp. baking soda
    • Whipped cream, for garnish (optional)
    • ¼ tsp. table salt

Position a rack in the center of the oven and heat the oven to 350°F. Lightly butter a 9x2-inch round cake pan. Line the bottom with a parchment circle 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 ...

View full recipe at Fine Cooking


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