A super-delicious cake, which is a great way of using plums when in-season. A buttery sponge cake is topped with plums, cinnamon and sugar, before being baked to perfection. Serve with cream or whipped cream.
This cake was absolutely lovely..... I used wheat free self raising four (150g) and the plum cake was sooo good that I made another with apples and pears- just as good with extra cinnamon !!!
Ingredients Serves: 12
150g caster sugar
115g butter, at room temperature
140g plain flour
1 teaspoon baking powder
2 eggs
1 pinch salt
12 plums, pitted and halved
1 teaspoon ground cinnamon or to taste
1-2 tablespoons caster sugar, for sprinkling
Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4.
Beat sugar and butter until fluffy with electric mixer. Mix flour and baking powder and sift into creamed mixture. Beat in eggs and salt. Mix everything well.
Pour batter into a greased 26cm round springform tin and smooth out. Top with the plums (cut side up) and sprinkle with 1-2 tablespoons sugar and cinnamon.
Bake in preheated oven on lowest shelf for 40-50 minutes or until a skewer comes out clean. Cool to room temperature or serve warm.