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Fresh Plum Cake

A really simple cake encrusted with sweet plums.
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Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 plums
  • 2 tbsp brown sugar
  • 180 g caster sugar
  • 160 g butter, room temperature, diced
  • 2 eggs
  • finely grated rind of ½ a lemon
  • 200 g self-raising flour
  • 1 tsp baking powder
  • ½ cup milk
  • 1 tsp vanilla extract

Method
 

  1. Preheat your oven to 180 C ( 160 C fan forced).
  2. Grease and line a 20cm round or square cake tin with baking paper.
  3. Cut the plums into slices and discard the seed. Place the slices into a small bowl and sprinkle with the brown sugar. Toss and set aside.
  4. Meanwhile put the butter and caster sugar into a bowl and beat with an electric mixer until light, fluffy, and sugar is dissolved. Test by rubbing a little in-between your fingertips. It should not feel grainy.
  5. Add the eggs, one at a time, beating well in-between additions.
  6. Add the rind, flour, baking powder, milk and vanilla extract and fold everything together with a spatula until the batter is smooth.
  7. Lay the plum slices in a single layer into the base of the prepared cake tin. You can do this any way you like – if using a square tin like I have done here, you might like to line them up. If using a round tin it looks lovely to fan them out, or place in a spiral pattern. There are no rules, it’s up to you.
  8. Pour the batter over the top of the plum slices and gently smooth so the top is even.
  9. Bake for 50 – 55 minutes, or until a skewer inserted into the centre comes out clean.
  10. Remove from the oven and allow to stand for 10 minutes before flipping over onto a wire rack.

Notes

 
This cake can be eaten warm or cold. I love it with a little vanilla ice-cream or a drizzle of cream.