Recipe: Plum Cake

This is a great way to use up plums and can probably be used with plenty of varieties of fruit, especially other stone fruit like apricots and peaches. This is a one bowl recipe that comes together so easily I made it with one hand when I accidentally grated my thumb and had to be extra careful about my left hand for a week. This cake has a mild, sweet flavor that contrasts perfectly with the tart plums, and texture like a cream scone making it perfect for an afternoon tea or coffee snack.

Plum Cake

AuthorMabDifficultyBeginner

Yields8 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

Ingredients
 225 g flour
 8 g baking powder
 100 g sugar
 85 g butter, melted
 75 g yogurt
 2 eggs
 8 small plums, halved and de-pitted

Directions
1

Preheat 170°C and grease a 9"x9" glass pan with butter or baking paper.

2

In a medium bowl add all of the ingredients except for the plums and gently mix them slowly until they combine into a batter.

3

Pour the batter into the prepared pan and smooth the top, then insert the halves plums in any pattern you like making sure the cut side faces up with at least 1" between the plums.

4

Bake the cake for 35-40 minutes until the top has begun to color and a toothpick comes out clean when inserted. Dust with powdered sugar before serving.

Ingredients

Ingredients
 225 g flour
 8 g baking powder
 100 g sugar
 85 g butter, melted
 75 g yogurt
 2 eggs
 8 small plums, halved and de-pitted

Directions

Directions
1

Preheat 170°C and grease a 9"x9" glass pan with butter or baking paper.

2

In a medium bowl add all of the ingredients except for the plums and gently mix them slowly until they combine into a batter.

3

Pour the batter into the prepared pan and smooth the top, then insert the halves plums in any pattern you like making sure the cut side faces up with at least 1" between the plums.

4

Bake the cake for 35-40 minutes until the top has begun to color and a toothpick comes out clean when inserted. Dust with powdered sugar before serving.

Plum Cake

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