Sour cream plum cake

Ingredients for 1 servings:

• 300 g butter or margarine
• 300 g sugar
• 1 packet of vanilla sugar
• 3 eggs (size L)
• ¼ tsp salt
• 3 tsp cinnamon
• 600 g flour
• 1 packet of baking powder
• 2 kg plum(s)
• 6 tbsp sugar
• 5 ½ tsp cinnamon
• 3 eggs (size L)
• 2 cups of sour cream, (250g each) alternatively creme fraiche
• 1 pot of yogurt (full milk yogurt, 150g)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the dough, cream together the butter (or margarine), sugar, and vanilla sugar until light and fluffy. Gradually add the eggs, salt, and cinnamon. Mix the flour and baking powder, sift finely, and stir in. Spread evenly on a greased, rectangular baking tray (preferably with high edges) and smooth down. Preheat the oven (electric oven 190°C/gas mark 3). Next, wash the plums, slice them lengthwise on one side, open them up, remove the stones, and place them evenly on the dough. Mix 3 tablespoons of sugar and 1/2 teaspoon of cinnamon and sprinkle over the plums. Bake in the preheated oven for 15 minutes. In the meantime, beat the eggs and sugar vigorously. Stir in the remaining cinnamon, sour cream, and yogurt. Pour everything over the plums and bake the cake at the same temperature for a further 30 minutes until golden brown. Remove from the oven, let it cool, and cut into 24 slices. Tip: If the cake is still a little light after the specified time, bake for a few minutes longer. My oven bakes very hot.