Old-Fashioned Plum and Raspberry Cake

Time 1 hour 30 minutes
Yields Serves 10 to 12
Old-Fashioned Plum and Raspberry Cake
(Kirk McKoy / Los Angeles Times)

Heat the oven to 350 degrees. Grease a 10-inch springform pan. Set it aside on a baking sheet (to catch any juices).


Use a mixer to beat the butter and sugar until fluffy, about 2 minutes. Add the eggs; mix until smooth, about 30 seconds. Mix in the sour cream and vanilla. Sift together the flour, baking powder, baking soda and salt. Add to the batter. Mix until smooth. Spread evenly in the prepared pan. Arrange the plum slices evenly over the surface. Scatter the raspberries evenly over the plums. Sprinkle the cinnamon-sugar over the fruit.


Bake until a toothpick inserted in the center comes out clean, about 55 to 65 minutes. The batter will cover some of the fruit as it bakes. Cool the cake at least 1 hour before serving. (This can be made a day ahead and kept at room temperature, covered. To serve, reheat in 300-degree oven until warm, about 12 minutes.) Cut into wedges with scoops of ice cream.

Serve this cake warm with scoops of ice cream. It also works as a nice brunch cake without the ice cream; then it’s appropriately plain and not too sweet.

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