makes three 4½-inch round cakes
- 3 – 4 small plums
- ¼ cup brandy
- 2 Tbspn dark brown sugar, lightly packed
- 200 g (1½ cups + ½ Tbspn) all-purpose flour
- 2½ tspn baking powder
- ½ tspn salt
- 1½ Tbspn fresh rosemary leaves, finely chopped
- 127 g (9 Tbspn) butter, at room temperature
- 125 g (½ cup + 2 Tbspn) sugar
- 2 large eggs, at room temperature
- 2 Tbspn buttermilk
- powdered sugar
- Pit the plums and cut into roughly ½-inch thick slices. Toss in a bowl with the brandy and dark brown sugar. Let the plums sit in the liquid for at least one hour.
- Preheat oven to 180° C. Grease and flour three 4½-inch springform round cake pans. Set aside.
- In a bowl, whisk to combine the flour, baking powder, salt, and chopped rosemary. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar on medium until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Reduce speed and fold in the flour mixture in two additions, alternating with the buttermilk. Mix until incorporated, but do not overmix.
- Divide the batter evenly between the three cake pans. Use the back of the spatula to smooth the tops and spread the batter out to the sides of the pan.
- Strain the plum slices, reserving the brandy juice. Arrange the marinated plum slices on top of the batter.
- Bake the cakes for about 40 minutes, until a toothpick inserted in the center of the cakes comes out cleanly and the edges of the cakes are beginning to turn light brown. Remove the cakes from the oven.
- Immediately spoon all of the reserved brandy on top of the cakes, letting it soak in.
- Let the cakes cool for 10 to 15 minutes on a wire rack before unmolding from the pans.
- Sprinkle with powdered sugar before serving.