Pound cake, laden with butter and sugar, is a true Southern delight. The moist, dense crumb of this cake can’t be beat. It’s great on its own, but the stewed plums really take it over the top. I find one plum to be enough for two servings, but if you like lots of sauce, go ahead and double up the recipe. Leftovers are great on cinnamon toast.
For the pound cake:
- 1/2 stick unsalted butter
- 1/2 cup sugar
- zest of 1/2 a lemon
- 1 large egg
- 1/4 teaspoon almond extract
- 1/2 cup flour
- 1/8 teaspoon baking powder
- 3 tablespoons buttermilk
For the stewed plums:
- 1 medium plum, not overly ripe
- 1 tablespoon sugar
- 1/8 teaspoon allspice
- Before beginning, leave all ingredients for the pound cake on the counter and let them come to room temperature.
- Then, butter a 5 ¾” x 3” x 2” mini loaf pan. Preheat the oven to 350°.
- In a medium bowl, beat together with an electric mixer the butter and the sugar. Beat this mixture for 3-5 minutes, until it becomes fluffy and pale yellow.
- Add the lemon zest, egg, and almond extract and beat until incorporated.
- Next, add the baking powder and half of the flour. Mix to combine, then add the buttermilk.
- Add the remaining flour and mix just until combined—do not over-mix the batter. Pour the batter into the mini loaf pan and bake 40-43 minutes, or until a wooden skewer inserted comes out with moist crumbs clinging to it. Allow the pound cake to cool for a few minutes before dumping it out on a wire rack to finish cooling. Before serving, make the stewed plums: Combine all ingredients in a small saucepan and gently simmer until juice forms around the plums and they are soft.