1 cup plain flour
1 cup granulated white sugar
115g (4.05 oz) butter, softened
1 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of salt
10 small plums, halved, stone removed
1 teaspoon cinnamon
1 teaspoon soft brown sugar
Even if you’re not a big fan of plums, try this and you’ll be hooked. This recipe was originally published in the New York Times by Marion Burro, every September in the 1980’s. Bake it and you’ll see why.
Pairs well with …..
What else but whipped or double cream!
Hints and Tips
Make sure your plums are quite ripe and sweet. Swap the the plums for other types of ripe fruit such as berries or pears. We have also made this with fresh, very ripe figs. So good!
Grease and line the base of a 20cm (7.8 inch) round spring form pan.
Heat oven to 170c (340f).
Cream butter, sugar and vanilla.
Add eggs, flour, baking powder and salt. Mix until combined. Pour batter into prepared cake tin.
Place plums, skin side up, packed in closely together, onto the batter. Sprinkle with the cinnamon and sugar.
Bake in the oven for 50 minutes, or until golden and the middle is springs back when lightly touched.
Remove from oven and allow to cool until warm to the touch and remove from the baking tin. Serve warm with whipped cream or at room temperature.