Late Summer Plum Cake

By • August 1, 2010 • 109 Comments

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Author Notes: I developed this recipe for my book, Farmers' Market Desserts. But because I tend to write long recipes, including all of the detail the reader might need, space ran short and this one fell victim to the editorial axe. A recent windfall of plums from a friend’s tree reminded me it was time to make this cake.

I originally developed the recipe using the small, dense-fleshed prune plums that come toward the end of summer. This time, my fruit bowl was filled with juicy Flavor Rosa and Yummy Rosa varieties, some still firm, others soft. With these larger plums, I needed only five or six of them, and because they were juicier, the cake took a bit longer to bake (and turned out seductively moist).

I have been on a lemon verbena kick ever since putting the plant in my herb garden. If you don’t have any, substitute a teaspoon of finely chopped fresh lemon balm or lemon thyme, or 1/2 teaspoon of finely grated lemon zest. - JSCooks
JSCooks

Food52 Review: Plums don't need much, just a pillowy batter to encase them, to catch their juices and a little sweetness to joust with their tartness. The batter for JSCooks's cake is scented with sour cream, vanilla and lemon. She uses lemon verbena leaves; we went for the substitute, lemon zest, and the cake did not suffer for it. Do go the extra mile and make whipped cream or buy some creme fraiche for serving. - A&MA&M

Serves 8

  • 1 1/2 cups unbleached all-purpose flour, plus more for pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 8 medium-size fresh lemon verbena leaves or 1/2 teaspoon grated lemon zest
  • 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
  • 2/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 3/4 cup sour cream, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons firmly packed light or dark brown sugar
  • 12 small to medium, firm-ripe prune plums, halved lengthwise and pitted
  • Lightly sweetened, softly whipped cream or crème fraîche, for serving (optional)
  1. Preheat the oven to 350 degrees F, with a rack in the lower third. Butter a 9-by-2-inch round cake pan. Line the bottom with parchment paper and butter the parchment. Dust the pan with flour, tapping out the excess.
  2. Stir together the flour, baking powder, salt, and baking soda in a small bowl. Set aside. Stack the lemon verbena leaves (if using), roll up tightly lengthwise, and cut them crosswise into fine ribbons. You will want 2 to 3 packed teaspoons.
  3. In the bowl of a standing mixer fitted with the paddle attachment (or with a handheld mixer), beat together the butter and granulated sugar on medium speed until light, about 5 minutes. Mix in the eggs, one at a time, beating well and scraping down the bowl after each addition. Mix in the sour cream, vanilla, and reserved lemon verbena (or lemon zest) until well combined. On low speed, add the flour mixture just until combined. (The batter will be thick.)
  4. Spread half of the batter evenly into the bottom of the prepared pan. Sprinkle with 1 tablespoon brown sugar and top with 12 of the plum halves, cut side down. Dollop and spread the remaining batter over the plums. Arrange the remaining 12 plum halves, cut side up, over the top. Sprinkle the remaining 1 tablespoon brown sugar over the plums.
  5. Bake until the cake is golden and pulling away from the sides of the pan and a toothpick inserted near the center tests clean (assuming you haven’t hit a plum), 50 to 55 minutes, rotating the pan front to back a little past halfway through baking. Let cool in the pan on a wire rack for 20 minutes.
  6. Run a thin knife around the inside edge of the pan to loosen the cake sides. Invert a flat plate over the pan. Using oven mitts if needed, grasp the plate and pan tightly together on both sides and invert the plate and pan to release the cake onto the plate. Lift off the pan and peel off the parchment. Invert the cake again onto a serving plate.
  7. Serve warm or at room temperature, with whipped cream, if desired.
Jump to Comments (109)

Tags: farmers market, fruit, seasonal

Comments (109) Questions (3)

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9 months ago Luiz

Maravilha!

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about 1 year ago Atelier Allison

I made this yesterday "as written" except I did use a 10 inch springform. It worked perfectly. It is sheer Plum Cake Perfection! Thank you for sharing this fab recipe.

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about 1 year ago JSCooks

Oh, thank you so much for your comment Atelier Allison! It makes me happy every time I hear someone has used the recipe and enjoyed the cake. Also makes me want to run to the kitchen and make one myself!

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about 1 year ago Jo B

Really scrumptious! I made modifications--10-in. springform, so I multiplied ingredients by 1.2-ish (which doesn't work well when it comes to eggs), used apricots instead of plums, didn't have sour cream so used full-fat yoghurt (not the same!) and cut back on the brown sugar on top--just used a teaspoon, as we like things on the tart side. It took fully 1 hour and 40 minutes to bake, as that larger pan and, I think, too much liquid caused by using three eggs instead of 2.5 eggs, but it was really, really delicious! What is it about apricots and plums that makes them so transformed when cooked? I think I'll turn the apricots skin side up next time, and there will be a next time--with apricots and, in late summer, with plums. Brava/o! Here's a pic: http://www.flickr.com/photos...

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about 1 year ago JSCooks

Hi Jo B -- that sounds great with apricots. I'm afraid I'll have to wait for next year to try that. Besides the factors you mentioned the yogurt likely had considerably more moisture than sour cream which would contribute to the longer baking time. I would use a well-drained Greek yogurt if you want to make that substitution. I think it would be fine to bake the recipe as I shared it in a 10-inch springform. Just watch carefully and reduce the baking time slightly. Thanks again for trying it and reporting back!

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over 1 year ago whmcdevitt

i think peaches would work just fine if they aren't too ripe. cooking softens them so
hopefully they're firm!.......good luck!

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over 1 year ago nike

oh thank you for the quick response, because i was going to make it now ha!!! let you know how it turned out ..

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over 1 year ago JSCooks

I don't think they need to be too firm -- look for ripe-firm peaches that aren't super juicy.

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over 1 year ago nike

sorry for the late response, it worked out great with the peaches!

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over 1 year ago JSCooks

delighted to hear that -- thanks for reporting back!

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over 1 year ago nike

hi i couldnt find the prune plums , can i substitute with peaches or would that ruin the spirit of this lovely cake ? tx

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over 1 year ago JSCooks

I don't think it would ruin it at all! Let us know how it works out for you if you try it, keeping in mind that peaches can be super juicy.

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over 1 year ago starface80

i made this last night - delicious and just moist enough! i cut back on the sugar to about 1/2 C as well and found it was plenty sweet - as did the other 4 diners. i could see using this batter with all kinds of other delicious summer fruit.

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over 1 year ago JSCooks

I agree it's amenable to many different types of fruit. I am all in favor of cutting down the sugar for those who prefer that -- I aim for making recipes with the least amount of sweetener possible. It helps the flavors to shine through!

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over 1 year ago niharika

has anyone made this eggless..? if yes, can you pls help with the substitutions? I would love to try this, but i dont eat eggs!

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

No, but I did some research for you. According to Shirley Corriher in Bakewise, eggs perform several functions in a cake-- the whites are leavening and drying agents, and the yolks emulsify and provide a creamy texture. In addition, they supply protein to set and hold the cake. Without them, you have to optimize the flour in the cake's ability to form gluten and set. She recommends that you use a high protein flour (she suggests King Arthur's unbleached flour, or you could use bread flour), and you have to stir the water in before the fat so that gluten can form. She has an eggless recipe that includes 1 teaspoon of vinegar so that the batter stays acidic. Without the drying effect of the egg whites, the cake will be very moist.

I also found you this article on substitutions, so you can choose the one that works best for you: http://chefinyou.com/egg...

Good luck! This is a really delicious cake-- I hope you're able to modify it.

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over 1 year ago JSCooks

niharika: thanks for your comment, and drbabs: thanks for piping in with this great information! I have an eggless cupcake recipe in my Farmers' Market Desserts cookbook that has that bit of vinegar. It's amazing how that works! I know a lot of people use Ener-G Egg Replacer successfully, or the mixture of ground flax seed and water mentioned in the article drbabs referenced. niharika -- let us know if you try one of these and how it works out. I am tickled pink that this cake is still getting so much attention. Plums are just coming out and will be around through late summer to early fall, so there's plenty of time to experiment!

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about 2 years ago whmcdevitt

I've never had a chance to freeze it. it gets eaten so fast. i think it would do ok as long as you wrap it well and don't freeze it for to long. the fruit would get funky I believe!

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about 2 years ago whmcdevitt

I've never had a chance to freeze it. it gets eaten so fast. i think it would do ok as long as you wrap it well and don't freeze it for to long. the fruit would get funky I believe!

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about 2 years ago jacksonholefoodie

Thank you whmcdevitt. I'll give it a try!

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about 2 years ago jacksonholefoodie

I came upon this recipe when faced with a case of rapidly ripening Italian prune plums. It is a winner. I substituted whole fat plain yogurt and increased it to 1 cup (because I live at high altitude and more moisture is needed), and added 1/4 cup almond meal. Has anyone successfully frozen this cake? I still have about 10 # plums left!!

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about 2 years ago Franca

I made this with italian black plums from my dad's tree. My son couldn't get enough of it. Deliciously moist.

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about 2 years ago JSCooks

Thanks so much for letting me know, Franca! I bet it was fabulous with those black plums.

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about 2 years ago brooklyncook

I made this cake for the first time this summer -- a quart of farmer's market plums and the desire to not let them go to waste prompted a cruise through Food
52 -- and I have to tell you, this was amazing! I'm tempted to experiment a bit for different flavors jus for the fun of it but wanted to thank you for a fabulous cake!

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about 2 years ago JSCooks

Oh, thank you so much, brooklyncook -- you made my day!

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about 2 years ago Jane Eyrehead

My, that looks good and I shall make one tomorrow. Some years back Martha Stewart featured a plum upside down cake with black plums and red raspberries. It was delicious, but I like the layers of plums in this one.

Gosh, I sure like good food.

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about 2 years ago Summer corn salad

This sounds incredible..I used to make a plum Pound cake using two jars of junior plums which i can no longer find..Anyone with a sugestion would be much aprieciated !!!

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about 2 years ago Summer corn salad

This sounds incredible..I used to make a plum Pound cake using two jars of junior plums which i can no longer find..Anyone with a sugestion would be much aprieciated !!!

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about 2 years ago cookingintheheights

just made this for the first time and it was absolutely BRILLIANT. pillowy, light cake and utterly delicious with the bright fruit. and very forgiving of my fudges. had only about 6 small plums on hand, and a pair of uber ripe peaches (which i peeled & cut into eighths). i used slightly less than 2/3 white sugar but the full quotient of brown sugar -- all of the later on top b/c i didn't bother trying to layer the fruit inside, i just plunked it all on the surface. my only other switch was greek yogurt rather than sour cream. am in heaven about this and will be making it again for sure! thank you thank you.

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about 2 years ago JSCooks

Thanks so much, cookingintheheights -- I'm delighted it worked out so well for you. This is most certainly the perfect time for prune plums and I'm glad you're all reminding me it's time to bake a cake!

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about 1 month ago cookingintheheights

how funny - am making this again today - and totally forgot that i'd subbed part of fruit with peaches two years ago. this time, am trying it with donut peaches which were darn tricky to de-stone. but the house already smells magical -- can't wait to slice into it tonight. thanks, yet again, for this great recipe

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about 2 years ago Blynnk

I made this recipe (with lemon zest and regular vanilla) and Marian Burros's version (no changes). Both are no fail. Both are very tasty and similar but the textures are different. This version is heavy and dense, which I like for breakfast, so dense that it almost felt as though I were eating cheesecake. Burros's version came out light and fluffy, more like a cake. I will use both, but prefer Burros's version.

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about 2 years ago JSCooks

Thanks for reporting back, Blynnk. They are indeed different cakes and I'm glad you like both enough to return to them. This one should be moist due to the sour cream but if it was like eating cheesecake it sounds like it was possibly underbaked? If you wanted to make it a little less rich, you could use light (but not nonfat) sour cream, or even Greek yogurt.

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about 2 years ago Blynnk

My plum cake was not undercooked. I just meant that it had the sensation of cheesecake, because it was rather like a poundcake and cold since I'd stored it in the fridge. The other recipe produces a very airy cake in comparison. Again, they both have their charm. I have now passed on both recipes to several family members, who are trying them out! Thank you for your suggestion of using Greek yogurt. That sounds divine.

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about 2 years ago JSCooks

Got it. Let us know how you like it with Greek yogurt if you try it!

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about 3 years ago jstew52

This was terrific. Would be good even without fruit!

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about 3 years ago rsfgs

Great recipe. Baked one of these up for a birthday potluck and it was perfect.

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

We made this for lunch today and added a couple of tablespoons of minced crystallized ginger. It made an amazing cake just that little bit more so. Thank you, this is so lovely.

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about 3 years ago whmcdevitt

delicious!!!!!!!!!!

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about 3 years ago JSCooks

Thanks so much, whmcdevitt! I am delighted to see people enjoying this before the last of the plums run their course. Last time I made it I used Kadota figs in the middle and prune plums on top and it was lovely.

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about 3 years ago Robin O'D

JS Cooks, your cake was fabulous! I made it with the lemon zest and in a 9" springform and it tasted great. I have to say, I debated whether to make your cake or the Marion Burros plum torte once the prune plums showed up at the market. So, of course I had to make both! They were very different, but both very delicious. Your cake had more of a rich poundcake feel to it with a wonderful lemon flavor. I will be making both of these cakes many more times. Thank you.

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about 3 years ago Umami

I made this under the assumption we would have guests for dinner. Big mistake--our invitees couldn't make it and my husband and I were left all alone with this completely irresistable cake.

I did make some changes--I reduced the sugar to 1/2 c and I think I would reduce it by a couple more tablespoons next time. My go-to recipe for prune plums is the flame plum tart from the Pie and Pastry Bible, which is amazing and uses just 1/3 of a cup and a ton more plums, so I think 3/4 c is a lot for this cake--it was still really sweet.

Another tweak that I highly recommend is replacing 1/2 c of the flour with almond flour. It was delish and makes for a nice crumb (I reduced the butter by a tablespoon or so to account for the extra fat). I used lemon zest--I'm not sure how the almond flour would taste with verbena.

All in all, a highly recommended cake--it's nice to have another recipe to look forward to during flame/prune/Italian plum season!

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about 3 years ago JSCooks

Hi Umami -- I'm delighted you enjoyed the cake! At 2/3 cup (plus a little brown sugar for sprinkling) this cake has less sugar than most, but I have often made it with less sugar myself, as I tend to like my desserts gently sweet. Sugar plays a role greater than sweetness, but I often reduce it in recipes and rarely have a problem. The almond flour sounds interesting, too. I may have to try that!

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about 3 years ago Alanka

I actually never baked before , but I saw picture of this plum cake and it reminded me of prum cakes in european coffeshops , so I couldnt resist trying it out . I had no expectations , but it turned out perfect ! My husband didnt believe I made it ! I served it warm with scoop of chocolate ice cream on top ! Thank you so much for a wonderful recipe - I followed it step by step , it was easy and tastes absolutely amazing ! Lana

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about 3 years ago JSCooks

Lana, I am so very flattered that you chose my cake for your very first baking experience. I'm delighted you and your husband enjoyed it. Please keep baking -- you're a natural! -Jennie

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about 3 years ago MakeThatMakeThis

Just made your delicious plum cake. it really was a stunner. My hisband is extremely grateful and my house smells unbelievable. Thanks for sharing. There's a photo on my facebook page if you want to see the results. Honestly this cake could make anyone look like they're cooking in a magazine.

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about 3 years ago JSCooks

Thank you so much for your kind comments. I'm delighted you are enjoying the cake and its aroma. I just bought some prune plums yesterday and though I've spent most of this weekend cooking I am going to make a Late Summer Plum Cake, too!

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about 3 years ago MakeThatMakeThis

Really enjoyed baking your delicious plum cake this afternoon. There's a photo of it here on my facebook page. Thanks for sharing.

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about 3 years ago JSCooks

Your photograph is beautiful -- I'm glad you enjoyed the cake!

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about 3 years ago Ivy1

Can I use a springfoam pan?

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about 3 years ago Umami

Yes--I used a springform and would recommend one for this recipe over a regular 9-inch.

Pamelalee

about 3 years ago pamelalee

This was the first cake I've made with plums, and it was delicious! Since my plums were on the large size, I was afraid to use too many for fear that they would "weigh" the batter down. The cake, however, rose and poofed up just fine around the fruit, so next time I will add extras for even more juicy goodness.

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about 3 years ago JSCooks

I'm so happy to hear you enjoyed it, and better yet are planning a next time!

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over 3 years ago JSCooks

Hi Loves Pie - I'm delighted to hear that you are welcoming plums with this cake. I was just thinking it was time to make one. My LV is also going strong in the garden. I love to make lemon verbena ice cream, as well, and it would be a great combination with this. There's a recipe in (my book) Farmers' Market Desserts for Lemon Verbena Buttermilk Ice Cream that would be a perfect match -- tangy-herbal-sweet. Happy baking!

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over 3 years ago Loves Pie

This recipe is lovely. My lemon verbena plant has done really well this summer and was calling out for something special. This cake, along with the lemon verbena ice cream I made to go with it, was a huge hit at last night's dinner. Thanks!

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about 3 years ago JSCooks

I make a lemon verbena buttermilk ice cream but have never tried it with the cake -- I'll have to put that on my list!

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about 4 years ago Dovidl123

basically isn't this pretty much the same as Marion Burros Plum Torte save for the addition of sour cream and lemon verbena leaves? Also, how about using fruits other than plums, i.e., peaches? apples? Thanks.

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almost 4 years ago JSCooks

Hi Dovidl123 -- a similar question came up over on the page with the video so I'll repeat what I said over there here. And sure, why not try it with peaches? Apples would have to be treated differently -- they wouldn't soften sufficiently or add enough juice to take the place of the plums. Possibly pears. Experiment and let us know!

The cake was inspired by a recipe I found on the website of Autumn Hills Orchard in Groton, Mass, while researching my book, Farmers' Market Desserts. I tracked that recipe back to Marian Burros' Plum Torte and its illustrious history of annual reprints in the NY Times. By the time I'd increased the flour, decreased the sugar, added the lemon verbena and eliminated the cinnamon, added sour cream and adjusted the baking soda, and layered the plums into the cake, I decided I'd gone so far afield that Ms. Burros' mightn't have wished her name associated with my cake. But indeed, that torte helped pave the way to this cake!

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about 4 years ago veronique

Making this fabulous cake for my second dinner party in one week. I used creme fraiche which I think is better suited to the cake than whipped cream. Two of my four guests on Sunday evening had three helpings of the cake! Cake is also quick and easy to make.

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about 4 years ago yquinonez

Thanks for a great, quick recipe. Used up our Zwetschgen, my daughters and sometimes-finicky husband gobbled it up. One of my daughers said that it looked just like the pix.

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about 4 years ago leanne

I made a gluten free version of this cake and it was delicious.
Thanks so much for sharing this recipe.
For my gluten free instructions:

http://www.devilangelyogi...

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about 4 years ago JSCooks

Cool! Thanks for letting us all know. I'm glad it turned out well.

You can find a list of recipes from my latest book, Farmers' Market Desserts, for people with various food sensitivities here: http://jennieschacht.com...

Enjoy the tail end of those plums!

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about 4 years ago monkeymom

Do you think you can replace the fresh lemon verbena with dried (like the kind for tea)? Thank you!

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about 4 years ago JSCooks

Monkeymom -- I'm not sure how the dried herbs would do in this cake. I tend to think it would not work so well, but there is certainly no harm in trying! Otherwise, lemon zest works well, as other readers have said. Though I really, really like the herbal-lemony flavor of lemon verbena. It's worth growing a pot of it -- it's so versatile -- and you can always use it to make fresh lemon verbena tea!

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about 4 years ago monkeymom

Thanks for your response JSCooks! Everyone loved the cake and the touch of lemon was so nice. I'll look for lemon verbena plants as I really do love the tea!

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about 4 years ago Bevi

I made three of these within a week's span. They were delicious. By the third time, my dad suggested I up the vanilla to one teaspoon to counter the tartness of the plums. We all liked his suggestion and enjoyed the added sweetness. I added lemon zest every time as I did not have access to verbena, and the results were great.

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about 4 years ago JSCooks

Hi Bevi -- you are a prolific baker -- I'm delighted you are enjoying the cake. So many things are a matter of personal taste and I am always happy to hear when people adjust recipes to their own liking. I'm glad the added vanilla worked for you. With lemon verbena, I would be afraid it might overpower the delicate flavor, but with lemon I can see how that might work. Keep on baking!

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about 4 years ago Jennine

This is delicious! It's a great easy recipe that I will definitely be making again.

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about 4 years ago JSCooks

Wonderful -- I'm so glad to hear that! Love the spelling of your name, by the way -- mine (Jennie) with an added "n"! I'm sure you get as many misspellings and mispronunciations as I do!

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about 4 years ago cheese1227

This was the belle of the church dessert buffet on Sunday -- and there was more than just Jello molds competing for that elevated platform!

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about 4 years ago JSCooks

Fantastic!

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about 4 years ago Jane Eyrehead

This is delicious.

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about 4 years ago JSCooks

So glad you tried it, and even more that you enjoyed it!

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about 4 years ago Jamie Wallis

I made this cake over the weekend, and it's just brilliant! I love the balance between tart and sweet. A really lovely recipe. Thanks!

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about 4 years ago JSCooks

Jamie, thank you so much for your kind words. Give yourself a pat on the back for choosing plums that worked nicely. It's an important part of the formula--and a fun wild card--as it will turn out slightly different each time, depending on the particular variety and crop of plums.

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about 4 years ago mschrempp

Will become one of two prune plum recipes I make each year!!!

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about 4 years ago JSCooks

I am delighted to hear that! What's the other?

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about 4 years ago meredithhimelfarb

I didn't get a chance to vote because I have been crazy at work, but this definitely a winning recipe! Gorgeous. Congrats!

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about 4 years ago JSCooks

Thank you, Princess!

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about 4 years ago JSCooks

Thanks to all of you who voted for my cake, and also for your congratulations -- what a fantastic bunch you are on Food52!! This is the first contest I have entered and I have felt very warmly welcomed to the Food52 community.

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about 4 years ago wanderash

Congratulations! I can't wait to make this. Have you ever made a GF substitution for the all-purpose flour?

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about 4 years ago JSCooks

I have not made a GF version of this cake, and I'm afraid it's not my area of greatest expertise. However, on my blog, I do have a list of recipes in Farmers' Market Desserts suitable for various ingredient restrictions. Check it out at www.jennieschacht.com/blog.... If you come up with a GF version of this one, I would love for you to post it there!

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations--I'm looking forward to making this.

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about 4 years ago pauljoseph

Congratulations

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about 4 years ago Sunchowder

Congratulations JSCooks!!!

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about 4 years ago cheese1227

Congrats JSCooks!

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about 4 years ago Lizthechef

Congratulations on a winning recipe!

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about 4 years ago jude

do you think i could use nectarines instead of plums?

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about 4 years ago JSCooks

Why not! I would cut them into slices, around 3 per quarter (depending on the size), and arrange them in rings, one in the middle and another on top. I think it would be lovely. Use nice ripe (but not overripe) nectarines. Please do report back!

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about 4 years ago pauljoseph

Excellent recipe Congrats wonderful!

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about 4 years ago JSCooks

Thank you!

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about 4 years ago donamalan

I think I gained weight just looking at the picture and reading the recipe!

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about 4 years ago JSCooks

It's a pretty healthy cake. Not overly sweet. And you can make it with nonfat Greek yogurt in place of the sour cream -- comes out really well.

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about 4 years ago SweetM

This is just what you want in a plum cake - a delicious cake that pairs well with the tart plums. Very good! I've got to get some lemon verbena for the next time I bake this.

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about 4 years ago JSCooks

Thanks so much. Unfortunately, lemon verbena isn't easy to find in a market or store, but fortunately, it is very easy to grow. At least that has been my experience in Oakland, CA. Every time I cut it down, it springs right back.

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about 4 years ago marley16

sounds wonderful!

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about 4 years ago JSCooks

thank you!

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about 4 years ago nannydeb

This looks great! Congratulations on being a finalist!

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about 4 years ago JSCooks

thank you so much -- i'm delighted!

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about 4 years ago cheese1227

This looks great!! Mrs. Wheelbarrow gave me a lemon verbena plant so I will give this a go with its leaves.

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about 4 years ago JSCooks

Cheese1227, you will love the lemony-herbal perfume of lemon verbena with the plums, and the flecks of green in the cake are beautiful. It's terrific with lemon zest, too -- no sense that anything is missing -- but the LV really hits this cake out of the park. You will also love the Lemon Verbena Buttermilk Ice Cream with Berry Sauce in my book, Farmers' Market Desserts. Enjoy your new plant!!

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about 4 years ago Sunchowder

Congrats to you!

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about 4 years ago JSCooks

Thank you so much, Sunchowder!

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about 4 years ago dymnyno

Congratulations on being a finalist...this looks delicious but it was your soup that I found irresistible !!!

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about 4 years ago JSCooks

Oh, thank you so much dymnyno! I truly love that soup, and when I'm loaded down with plums I never know which to make first. (And then there's also the Plum Tarte Tatin in my book, Farmers' Market Desserts!) Please do try the soup, and this cake, too, if you are enjoying plums as much as I am this summer.

Newliztoqueicon-2

about 4 years ago Lizthechef

Congratulations on being a finalist - your cake looks delicious!

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about 4 years ago JSCooks

Thanks, Lizthechef! Give it a try -- it's an easy one to make -- especially with the help of A&M's beautiful slide show!

Annalbu

about 4 years ago AppleAnnie

I hope to make try this shortly, I love sour cream cakes with fruit, and such a lovely photo. Reminds me of a Kuchen, in the German tradition of my Milwaukee Grandmother. Thank you!

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about 4 years ago JSCooks

Thanks, AppleAnnie. My inlaws are in Milwaukee! I just made this for our brunch guests this morning. I had no sour cream in the house so used nonfat (Straus organic -- yum!) yogurt and it was equally moist and full of flavor. Was hoping for a slice remaining for tomorrow, but alas...