Where HAS the summer gone? Can’t complain though, we’ve had a good summer here in the UK this year. We were given a load of plums from someone’s tree recently and I ended up making three of these plum cakes (not all for myself! One was for us, and the other two I gave away). It’s a great recipe, very easy, and the cake can be eaten warm with cream or ice-cream as a dessert, or cold as cake with a nice cup of tea (or coffee, whatever you like!). The recipe I used is this one here from the allrecipes website.
WHAT YOU NEED
– 150g caster sugar
– 115g butter, at room temperature
– 140g plain flour
– 1 teaspoon baking powder
– 2 large eggs
– 1 pinch salt
– 1 teaspoon vanilla extract (this wasn’t on the original recipe)
– 12 plums (approx), pitted and halved
– 1 teaspoon ground cinnamon
– 1 tablespoon caster sugar for sprinkling
WHAT YOU DO
1. Preheat oven to 180C.
2. Beat sugar and butter until fluffy with electric mixer. Mix flour and baking powder and sift into creamed mixture. Beat in eggs, vanilla, and salt until well combined, but no longer.
3. Pour batter into a greased 26cm round springform tin and smooth out (I didn’t have a 26cm springform tin, so I used a loose-bottomed fluted tart tin, which was slightly smaller but worked just fine). Top with the plums (cut side up). Pack the plums close together as they will shrink during cooking. Sprinkle with the sugar and cinnamon.
4. Bake in preheated oven on lowest shelf for 40-50 minutes or until a skewer comes out clean (mine took 45 mins, I didn’t check with a skewer, I just did the press and spring check). Cool to room temperature or serve warm.
Easy right? And yum.