Plum Cake
Simple to make and oh-so delicious, this easy Plum Cake is the perfect pudding to use up any glut of our favourite seasonal fruit.
Servings: 9
Ingredients
- 175 g Butter or Margarine at room temperature
- 175 g Caster Sugar (Superfine Sugar)
- 3 Free-range Eggs at room temperature
- ½ tsp Vanilla Extract
- 175 g Self-raising Flour
- 5 Plums fresh
- 1 tbsp Caster Sugar (Superfine Sugar)
Instructions
- Pre-heat your oven to 180°c (160°c for fan assisted oven, Gas Mark 4 or 350°F) and line a square 7-inch cake tin with greaseproof paper. Set aside.
- Half your plums, discarding the stone and leaving the skins on. Set aside.
- In a large bowl, cream together the butter/margarine and sugar, until light and fluffy. Add your eggs, one at a time, mixing until combined before adding the next. Add the vanilla and mix through.
- Sift the in the flour, before gently folding through to create a smooth batter. Transfer the batter to your pre-lined cake tin, smoothing the top.
- Place your cut plums skin-down on top of the cake batter, pressing them down a little. I like to do 3 rows of 3 (nine plum halves in total) but you can lay them out however you like. Sprinkle the top of the cake with an additional tablespoon of caster sugar.
- Bake in your pre-heated oven for 35-45 minutes, until golden brown and the plums look nice & jammy. Allow to cool in to the tin a little, before serving. Best enjoyed still slightly warm, with a scoop of ice cream.
Notes
- For full ingredient explanations and substitutions, please see the Ingredients list in the post above.