Juicy and delicious plums are in abundance at this time of year! Make the most of your plum harvests with this plum cake recipe shared by Gemma of Taranaki.
Ingredients:
- 1 cup (125 grams) self raising flour
- Large pinch of salt
- 1 cup (200 grams) caster sugar plus 1 to 2 tablespoon (depending on sweetness of plums). I use 1T which I think is enough.
- 1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened
- 2 large eggs
- 10-12 purple plums, halved and pitted
- 1 teaspoon ground cinnamon
- Heat over to 170°C. Sift or whisk together flour, salt and cinnamon in a medium bowl.
- In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in colour.
- Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.
- Spoon batter into a lined cake tin (round is best) and smooth the top.
- Arrange the plums, skin side up, all over the batter, covering it.
- Sprinkle the top with the remaining sugar.
- Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 60 minutes.You might need to cover with foil part way to stop it from over-browning
- Cool on rack.
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Gemma's Plum Cake Comments
Looks great will have to try out
Glenda Leach