This deliciously sticky treat is one of those oh-what-can-I-make-with-this-before-it-goes-bad recipes. I had two overripe plums and a valencia orange, only slightly wilted. What to do? I started out thinking I’d make half a muffin recipe, which turned into a glazed cake on a whim. You see, I had this gorgeous vintage cake tin to use and, well . . . .
1/4 cup vegetable oil
2 T water
1/4 cup milk
1/2 cup sugar
1 tsp orange zest (save the orange!)
1 cup flour
1/2 tsp cinnamon
1/2 tsp salt
3/4 tsp baking powder
2 large ripe plums, diced
1/2 cup sour cream (I used light)
Mix all wet ingredients thoroughly, then add cinnamon, salt and baking powder. Add flour in a lump over the top. Place your diced plums in a separate bowl, then scoop out two teaspoons of the flour and stir into the plums with your fingertips — just to coat them. Mix the flour into the batter, then stir in the plums and sour cream. Pour into an 8″ square baking dish, buttered or oiled, and bake at 350º for 30-40 minutes. This makes a muffiny, spongey cake, so check carefully for doneness throughout by using a toothpick or knife. Let cool slightly.
While the cake bakes, juice the zested orange into a small saucepan over medium-high heat. Add 1/2 cup of sugar, 1/2 tsp of cinnamon, and any zest left on the orange or 1/2 tsp of dried orange zest. Let the mixture come to a boil, then reduce the heat and let simmer 15 minutes. Pour through a small sieve or use a slotted spoon to scoop out the zest, unless you like it.
Finishing the cake
Prick the cake all over with a toothpick. (I didn’t have one on hand, so I used a corn cob holder — just improvise!) Pour the glaze over top, just enough to cover the entire cake. When it stops seeping into the holes, you’re done.