FRESH PLUM CAKE
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- 4 oz (half package) cream cheese, softened
- 1/2 cup sour cream
- 4 eggs
- 3/4 cup sugar
- 1 tablespoon orange juice
- 1/2 teaspoon cream of tartar
- 1 1/2 cups cake four, sifted
- 1 teaspoon baking powder
- 1 lb small plums, cut into thin wedges
Preheat oven to 350. Grease and flour 9 in spring-form pan; set aside.
In large bowl, using electric mixer, beat cream cheese until fluffy. Beat in sour cream; set aside.
In separate bow, beat egg yolks and 1/2 cup of sugar until thick and fluffy. Add cream cheese mixture and orange juice, beating until just blended.
In a third bowl, beat egg whites and cream of tartar at high speed until foamy. Add remaining 1/4 cup sugar in a steady stream, beating until stiff peaks form and sugar dissolves, 2 to 4 minutes.
Combine flour and baking powder; fold into cream cheese mixture. Gently fold in egg whites; careful not to over mix.
Pour batter into prepared pan; arrange plums over batter. Bake 40 to 45 minutes or until a toothpick inserted in center comes out clean.
Cool in pan on wire rack, loosen sides of pan to release cake to cool completely.