Russian Sour Cream Cake with Plums

Tart black plums and sweet lemony cake are combined to perfection in this version of a Russian Sour Cream Cake. It is so good that I had it for breakfast! Serve warm with a scoop of vanilla ice cream or whipped cream. To make a fluffy cake, use eggs and sour cream at room temperature.

Serves 12

• 1 cup sugar
• 3 eggs (at room temperature)
• zest of 1 lemon
• 1 cup sour cream (at room temperature)
• 1 tsp vanilla  
• 1 1/2 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 5-6 plums, pitted and halved
• powdered sugar
• ice cream or whipped cream (optional)

1. Preheat oven to 350F. Beat sugar with eggs until a foamy fluffy mixture forms. Stir in lemon zest, sour cream, and vanilla. Lightly whisk until the mixture is smooth. Gradually stir in the flour, baking soda, and salt. Beat until the batter is fluffy and smooth.

2. Grease a 9-inch pan with a removable bottom. Pour the batter into the form. Arrange plum halves cut side up on top of the cake slightly pressing them in. Bake for 50 minutes or until a toothpick comes out clean from the center of the cake.

3. Serve warm sprinkled with powdered sugar and ice cream or whipped cream if you desire. Enjoy!