Sour Cream – Plum Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g butter or mararine
- 300 g suar
- 1 packet vanilla sugar
- 3 egg (s), (size L)
- 0.25 teaspoon ¼ salt
- 3 teaspoons cinnamon
- 600 grams flour
- 1 packet baking powder
- 2 kg plum (s)
- 6 tablespoon sugar
- 5 ½ teaspoons cinnamon
- 3 egg (s), (size L)
- 2 cups sour cream, (50g each) alternatively creme fraiche
- 1 cup yogurt, (whole milk yogurt, 50g)
Print Recipe
Pin Recipe Instructions
- For the dough, stir the butter (or margarine), sugar and vanilla sugar until frothy. Gradually add the eggs, salt and cinnamon. Mix flour and baking powder, sieve finely and stir in.
- Spread evenly on a greased, rectangular baking sheet (with a high edge if possible) and smooth out.
- Preheat the oven (electric stove 190 ° / gas stove: level 3)
- Next, the plums are washed, cut lengthways on one side, unfolded, pitted and placed evenly on the dough.
- Mix 3 tablespoons of sugar and 1/2 teaspoon of cinnamon and sprinkle over the plums.
- Pre-bake in the preheated oven for 15 minutes.
- In the meantime, beat the eggs and sugar vigorously. Stir in the rest of the cinnamon, sour cream and yogurt. Pour everything over the plums and bake the cake at the same temperature for another 30 minutes until golden. Take out, let cool and cut into 24 pieces.
- Tip: If the cake is still a little light after the specified time, it is better to bake a few minutes longer. My oven is very strong.
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