Ginger-Plum Sour Cream Cake Recipe | Vegetarian Times Skip to main content

Ginger-Plum Sour Cream Cake

Melting freshly grated ginger into sugar before it’s added to cake batter tempers the root’s sharp bite and helps it permeate the cake. Any fruit will work in the cake in place of the plums.



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¾ cup sugar, divided
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¼ cup finely chopped fresh ginger
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2 tsp. grated lemon zest
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6 Tbs. butter, softened
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2 large eggs, at room temperature
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¼ cup low-fat sour cream, at room temperature
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1 ¼ cups all-purpose flour
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¼ tsp. baking soda
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¼ tsp. salt
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6 medium or 8 small plums, halved and pitted


1. Preheat oven to 325°F. Coat 9-inch round pan with cooking spray. Line with parchment paper, then spray parchment with cooking spray.

2. Combine 1/4 cup sugar and ginger in small saucepan. Warm over medium-low heat 2 minutes, or until sugar liquefies and mixture becomes paste-like. Stir in lemon zest, and set aside.

3. Beat butter and remaining 1/2 cup sugar with electric mixer until light and fluffy. Beat in eggs 1 at a time, then beat in sour cream until mixture is smooth. Add flour, baking soda, and salt, and beat 3 minutes more, or until batter is light in color and very smooth. Stir in ginger mixture with spatula.

4. Pour batter into prepared pan. Arrange plums cut side up over batter. Bake 50 to 55 minutes, or until toothpick inserted in center of cake comes out clean.

5. Cool cake 20 minutes in pan on wire rack. Run knife around sides of cake, then gently invert onto platter or large plate. Remove parchment, then invert cake again, plum side up, to cool completely on wire rack.

Nutrition Information: 

3 g
Total Fat: 
7 g
Saturated Fat: 
4 g
28 g
47 mg
145 mg
<1 g
17 g
Serves 12

Comments on this Recipe

I just made this for my book group, and altered it to be egg- and dairy-free. It was delicious! I love the method of melting the ginger into the sugar.

We tried this the other night, It was wonderful. It took an additional 30 minutes to cook, but that may have been the very moist plums we used.

I made this from your magazine and it was very good but only one thing I was very dry! I think next time I will substitute honey instead of the boiled sugar...and probably add about 1/8 cup of vegetable oil. It was dry. But it was otherwise delicious! I will make this again and again...I would like to try it with pears, too. Thanks!