Thank you Robin Kurss for sharing this delicious recipe!
3 cups flour
1/2 tsp baking soda
pinch of salt
2 1/2 cups sugar
3 sticks unsalted butter at room temperature
6 eggs at room temperature
1 cup sour cream
2 tsp almond extract
2 cups purple plums, pitted and diced
1 1/2 cups confectioners sugar
2 TBSP heavy cream
1 tsp vanilla
Preheat oven to 325 degrees.
Grease and flour bundt pan.
In a bowl, combine dry ingredients.
In a separate mixing bowl, beat butter and sugar until pale yellow.
Add eggs and extract and beat on low until combined.
Add 1/2 dry ingredients, then 1/2 sour cream and mix slowly to combine.
Add the remaining dry ingredients and sour cream and mix till fully incorporated.
Add plums and stir in gently with a spatula to distribute evenly.
Pour into prepared pan and bake for 1 1/2 hours, check with a toothpick to make sure it is done.
Mix glaze ingredients and pour over cooled cake.