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Ingredients

18 plums, pitted and halved, or as needed ½ lemon, juiced and zested 2 ¼ cups all-purpose flour 7 tablespoons unsalted butter at room temperature ½ cup white sugar 2 eggs ⅓ cup sour cream 2 teaspoons baking powder ¼ teaspoon salt 1 teaspoon ground cinnamon 2 tablespoons confectioners' sugar, or as needed

Nutrition Info

254.7 calories carbohydrate: 40 g cholesterol: 51.6 mg fat: 9.4 g fiber: 2.3 g protein: 4.5 g saturatedFat: 5.4 g servingSize: - sodium: 146.3 mg sugar: 19.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease an 10-inch springform pan.
Sprinkle prepared plums with lemon juice in a bowl.
Combine flour, butter, sugar, eggs, sour cream, baking powder, salt, and lemon zest in the bowl of a food processor, pulse until blended. Process on low speed until smooth. Pour batter into the prepared springform pan.
Arrange plums, cut-side down, on the batter. They can touch or even overlap, the more plums you can fit, the better the cake. Dust with cinnamon.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 to 20 minutes before serving. Run a table knife around the edges to loosen. Invert carefully onto a serving plate. Dust with confectioners' sugar.

12 servings

This plum cake is quite easy and quick to make if you use a food processor. It can be mixed by hand as well, it just takes a bit more time.