Empress Plum Cake

• 8–10 Empress plums, pitted and quartered
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar, plus 2 Tbsp for topping
• 2 large eggs
• 1½ tsp vanilla extract
• ½ cup sour cream or plain Greek yogurt
• 1 tsp ground cinnamon
• ¼ tsp nutmeg, optional
• 1 tsp fresh lemon juice
• Powdered sugar for serving, optional

1. Prepare the pan. Preheat the oven to 350°F. Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
2. Prepare the plums. Pit and quarter the plums. Toss them gently with the lemon juice and set aside.
3. Mix the dry ingredients. Whisk together the flour, baking powder and salt.
4. Make the batter. Beat the softened butter and ¾ cup sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, followed by the vanilla.
5. Finish the batter. Mix in the sour cream. Gradually add the dry ingredients and stir just until combined.
6. Add the plums. Spread the batter evenly into the prepared pan. Arrange the plum quarters cut-side up over the batter. It's okay to pack them fairly close together since they'll shrink as they bake.
7. Add the cinnamon-sugar topping. Mix the remaining 2 tablespoons sugar with the cinnamon and optional nutmeg. Sprinkle evenly over the plums and batter.
8. Bake. Bake for 45–55 minutes, until the cake is golden and a toothpick inserted into the cake portion comes out clean. The plums should be soft, jammy and beginning to caramelize around the edges.
9. Cool and serve. Let cool for about 15 minutes before removing from the pan. Serve warm or at room temperature, optionally dusted with powdered sugar.

Farm-fresh tip: Don't worry if your Empress plums are still a little firm. Baking softens them and concentrates their flavor, making this a great recipe for plums that aren't quite ready for eating out of hand.

Serving idea: This is especially good slightly warm with vanilla ice cream or freshly whipped cream. For a breakfast-style version, skip the powdered sugar and serve a slice with Greek yogurt.