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Cornmeal Plum Cake




Source of Recipe


Internet


List of Ingredients




3 Tbsp. butter
6 medium plums, pitted and sliced (3 cups)
1/3 cup dried tart red cherries
2 Tbsp. sugar
¾ tsp. anise seeds, finely crushed
¾ cup all-purpose flour
¾ cup yellow cornmeal
2 tsp. baking powder
½ tsp. salt
¾ cup butter, softened
1 cup sugar
1 tsp. vanilla
4 eggs
1/3 cup dairy sour cream
2 Tbsp. sugar
Sweetened whipped cream (optional)



Recipe



Lightly grease and flour a 9-inch springform pan; set aside.

In a large skillet melt the 3 tablespoons butter over medium heat. Add plums and cherries. Cook about 4 minutes or until plums are slightly tender; remove from heat. Stir in the 2 tablespoons sugar and the anise. Set aside.

In a medium bowl stir together flour, cornmeal, baking powder, and salt; set aside. In a large mixing bowl beat the ¾ cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar and the vanilla; beat until combined. Add eggs, 1 at a time, beating well after each addition. Add the sour cream; beat until combined. Fold in flour mixture.

Pour two-thirds of batter (about 2¾ cups) into prepared pan. Add plum mixture, arranging evenly on top of batter. Pour remaining batter over plums; spread evenly. Sprinkle the 2 tablespoons sugar over top of batter.

Bake in a 350° oven for 35 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove sides of pan; cool 30 minutes more. Cut into wedges. Serve warm with whipped cream, if desired. Makes 12 servings.