plum cake

the goods:

3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature
1 and 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons finely grated lemon zest
1/4 cup sour cream
3 plums halved, pitted, and cut into eighths
confectioners' sugar for dusting



Preheat oven to 375 degrees. Butter and 8-inch cake pan and line bottom with a round of parchment paper. In a medium bowl, whisk together 1 and 1/2 cups flour, baking soda, and salt.



Using an electric mixer, beat butter a sugars until light and fluffy. With mixer on low, beat in eggs one at a time, until incorporated; beat in vanilla and lemon zest. Beat in 1/2 the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined.



Spread batter into pan and smooth top. In a bowl, toss plums with 2 tablespoons flour.



Sprinkle plums over batter.



Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan, about 30 minutes more.



Let cake cool completely in pan. Run knife around cake edge and remove cake from pan.



Dust with confectioners' sugar before serving.