Plums are not local to South Florida, but this heirloom recipe highlights these tasty tart stone fruits available in many markets in late summer and early fall. Italian prune plums – small, deep purple fruits found only for a few weeks in September – are the traditional choice, but you can use any ripe stone fruits, such as peaches and nectarines. Taste the fruit before baking. If it's very tart, increase the amount of sugar you sprinkle over the top before baking. It’s better to err on the sweet side.
Ingredients
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 1 1/2 pounds Italian prune plums, black plums or red plums
- Juice from 1/2 lemon
- 1/4-1/2 cup sugar
- 3/4 teaspoon cinnamon
- 1 tablespoon butter
Instructions
Preheat oven to 350º. Butter 8×8-inch pan.
Prepare stone fruit: Wash and cut in half, removing pits. If fruit is small, cut each half in quarters. If it’s large, cut each half in 3-4 thin wedges. Set aside.
Combine flour, baking powder and salt in a bowl. Set aside.
In mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add one-third of flour mixture, beating just until blended. Add half of sour cream and mix till blended. Repeat, ending with flour. Don’t overbeat. Spread batter in pan. Arrange fruit slices in even rows on top, flesh side up.
Sprinkle lemon juice on fruits. Combine sugar and cinnamon and sprinkle evenly atop all fruits. Dot with butter.
Bake 50-55 minutes, until top is bubbling and toothpick inserted in cake part comes out clean. Cool on rack. Cut into squares to serve.
Streusel Variation
Instead of topping plums with lemon juice and cinnamon sugar, make this crumbly streusel topping: Combine in food processor 1 cup unbleached flour, 4 tablespoons unsalted butter, 1/2 cup light brown sugar, 1 1/2 teaspoons cinnamon, 1/4 teaspoon salt. Process just until blended. Sprinkle evenly over plums. Bake as directed above.
