This simple Polish Plum Cake recipe is a family favorite. It is a buttery-lemon cake with a fresh plum topping -- just sweet enough for a light dessert or morning pastry with coffee. We adjusted this recipe so that the cake is less like a "bread" dough, which you will find in most European plum cake recipes, and more like a moist lemon scone texture. We use fresh Italian plums from our yard, but if you happen to not have a plum tree, just make sure you use ripe fresh plums. The plums should not be hard, but very soft. Don't be surprised to have an entire batch of plum cake gone within one day!
1. Preheat over to 375 degrees F (190 degrees C). Grease and flour one 9 inch pan.
2. Separate the eggs. First beat the egg whites in a small bowl until a stiff peak forms, and then move to another bowl for the egg yolks.
3. In the second bowl, cream the butter with sugar, egg yolks, lemon zest, sour cream, and vanilla.
4. In a third bowl, stir together flour and baking powder. Then beat the flour mixture into the creamed egg yolk mixture until well blended. Fold in the egg whites so that all bowls are now mixed together.
5. Spread the batter evenly into the prepared pan. You can arrange the plums skin side down (cut in half), or if you happen to have a lot of plums and want to use more, you can cut them in fourths and place them in side-ways so more can fit in the dough (we like a lot of fruit so we add as many plums as possible).
6. Bake at 375 degrees for 40 minutes or until a wooden pick inserted in center of cake comes out clean. Remove from oven and top with powdered sugar or plum sauce.
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