Easy Plum Cake
Prep time: 20 MINS Cook time: 40 MINS Total time: 1 HOUR
Serves: 8-10 servings
4 tablespoons unsalted butter, room temperature (plus more for your pan)
¾ cup granulated sugar, plus more for sprinkling
2 large egg
1 cup Maseca Masa-Harina
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2-3 medium sized plums, washed and thinly sliced (any stone fruit will work well here – peaches, apricots, nectarines, etc.)
Preheat your oven to 375 degrees F and butter a 9-inch skillet or round cake pan well. Set aside.
With a mixer, beat together your butter and sugar until light and fluffy, about 3 minutes. Add in your egg and beat until combined. Whisk together your Maseca Masa-Harina, baking powder, baking soda and salt in a small bowl, and add it alternating with the milk, starting and ending with the Maseca Masa-Harina. Scrape down the bowl as needed.
Spread your batter into your prepared pan, and arrange your sliced plums over the top of the cake in an outward fanning circle (or whatever other design you prefer). The cake will bake up and around the fruit, so don’t be afraid to overcrowd or squeeze them in there – this cake should look rustic, not perfect. Sprinkle the top of the cake with 2-3 more tablespoons of granulated (or raw, if you have it) sugar.
Bake the cake until it is slightly golden and set, about 35-40 minutes. Let the cake cool for 20-30 minutes before serving (it’s great with whipped cream or ice cream). This cake can be made ahead of time and stored, covered and refrigerated, for up to 3 days.