Tis the season… for delicious plum cake
With plums prolific in neighborhood gardens and discounted in supermarkets, it’s time to make good of the glut of stone fruit with this fresh, airy cake (which is also a winner for lunchboxes).
What do I need?
110g softened butter
1 cup sugar
1 egg
1 tsp vanilla essence
1½ cups white flour
1½ tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp cardamom
½ tsp salt
½ cup milk
Around 500g of plums
What should I do?
- Preheat the oven to 180°C.
- Cream butter and sugar in a large bowl.
- Add egg and vanilla and mix well.
- In a medium sized bowl, combine flour, baking powder, salt, and spices.
- Add the dry ingredients to the large bowl, alternating with the milk. Fold through until just combined.
- Grease a 23cm (or similar) cake tin and pour the mixture in.
- Cut plums into quarters, removing the pit but leaving skin intact.
- Arrange plums on the top of the mixture. Make a pattern if you like! They may sink in slightly.
- Bake for around an hour, or until the top is golden and a skewer emerges clean from the centre.
- Leave to cool for ten minutes before ejecting from the tin and serving.
This cake is especially good when enjoyed warm with vanilla ice cream. So why not make the most of that fresh-baked warmth!
