- 6 Tb butter, softened
- 1/2 C sugar
- Zest of 1 lime (about 1 Tb)
- 1/2 tsp cinnamon
- 1 tsp almond extract
- 1 Tb vanilla bean paste
- 2 eggs
- 1 1/2 C flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 C sour cream
- 4 ripe plums, sliced
- Brown sugar, for topping
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat butter, sugar, zest and cinnamon for 4 minutes on medium.
- Add in 2 eggs, almond extract and vanilla bean paste. Beat on medium for 2 minutes, occasionally scraping the sides.
- In a small bowl, whisk together flour, baking powder and salt.
- Alternatively add the sour cream and dry mixture to wet mixture, a little at a time, until just incorporated.
- Generously butter a 10″ cast iron pan. Spoon in batter.
- Arrange plum slices on top. Sprinkle with brown sugar.
- Bake 35-45 minutes, until toothpick inserted comes out clean.
- Remove from oven, let rest a few minutes. Invert on plate and then tip right side up on cake plate to serve.