Ingredients:
- 10 TBSP Unsalted Butter, Room Temperature
- 1/3 cup Packed Light-Brown Sugar
- 6 Medium Plums, Halved and Pitted
- 1/2 pint Raspberries
- 1 1/2 cups All Purpose Flour
- 1 tsp Ground Cinnamon
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 tsp Grated Nutmeg
- 3/4 cup White Sugar
- 1 tsp Pure Vanilla Extract
- 3 large Egg Yolks
- 1/2 cup Sour Cream
Directions:
- Preheat oven to 375. Spray a round 8 1/2" by 2 1/2" springform pan; line with parchment paper. Melt 2 tbsp butter; pour into pan. Using a sieve, sprinkle light-brown sugar evenly over the melted butter. Arrange plum halves cut side down on top of the brown sugar, squeezing in as many plums as possible to allow for shrinkage during baking. Fill in the gaps with raspberries; set aside.
- Sift together the flour, cinnamon, baking powder, baking soda, salt and nutmeg; set aside. Cream the remaining 8 tbsp butter and sugar until light. Beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Add half the flour mixture, and beat until combined. Beat in the sour cream. Beat in the remaining flour mixture.
- Spoon cake batter on top of fruit, spreading evenly with a small spatula. Place the pan on a rimmed baking sheet to catch any juices; transfer to the oven, and bake till a toothpick comes out clean, 60-70 minutes. Transfer to a wire rack to cool, about 1 hour. Run a knife around edge of the pan to loosen cake. Remove ring; invert onto a serving plate. Serve at room temperature.
