Plum & Chocolate Sour Cream Pound Cake

Preheat oven to 350 degrees F and grease and flour a loaf pan.

Place sugar, butter, and salt into the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 4 full minutes, until light and fluffy with no graininess left. Add in the eggs one at a time, mixing for 30 seconds between each one to ensure they are incorporated fully. Add in the flour in four portions and the sour cream in three; begin with the flour and alternate mixing the dry and wet.

Scrape the sides of the bowl and mix on low for 30 seconds to ensure homogeneity.

Toss the chopped plums and chocolate chips with a tablespoon of flour, then gently fold into the batter.

Spread batter into prepared pan; bake for 45 minutes to an hour, or until a tester inserted into the center comes out mostly clean and the inside registers 200 degrees F.