Viennese Plum Cake

Viennese Plum Cake

Topped with a dusting of powdered sugar and a scoop of Philadelphia style vanilla ice cream

Recipe:

Cake:

1/2 cup melted butter (1 stick)
1/2 cup sugar
2 eggs at room temperature (added one at a time)
1 tsp vanilla extract
2 TBS sour cream
1 1/4 cups flour
1 tsp baking powder
1/4 tsp salt

Plum Layer:
4 to 5 plums (quarter plum, discard pit and slice thinly)
1 tbsp sugar

1/4 tsp cinnamon powder

Strusel:

1/2 cup flour

4 tbsp melted butter

1/4 cup sugar

pinch of cinnamon

Pre-heat oven to 350°. Line a square baking dish with tinfoil and spray generously with PAM. I used our cast iron grill pan.

Cake:

1) Combined flour, baking powder and salt. Set aside.

2) Mix melted butter and sugar until fully incorporated.

3) Add eggs, one by one, and mix well after each addition.

4) Whisk in sour cream and vanilla extract

5) Whisk in the flour mixture in batches and mix well

6) Pour the batter into your skillet of baking pan

Plum layer:

Toss the plums in the cinnamon and sugar

Lay the plums on top of the cake batter in a uniform pattern. This makes the cake look as good as it tastes!

Strusel topping:

1) Combine flour and sugar and mix well

2) Mix in melted butter until thoroughly mixed

3) Mixture should look grainy or sandy

4) Crumble evenly over the plums

Bake for 50 minutes or until the topping is golden brown. Cool for 15 minutes. When you are ready to serve, dust the plum cake with powdered sugar and serve with a big scoop of ice cream!