Light, moist and very refreshing this countryside plum cake is the perfect treat any time of the day.
Living in the countryside and finally having our own garden and an orchard means that we get to enjoy a lot of fresh produce straight from the source. We still can’t get used to this fact; it’s so surreal sometimes… In the past things had to be planned… I couldn’t just bake a plum cake on the whim, I couldn’t mainly because I had no plums in the house… I had to drive to the supermarket and purchase some, which 99% of the time were unripe and thus still too hard to use… now, I just walk out into the garden and pick some from my tree… how cool is that?!
Anyhow, after months of baking brownies and chocolate based cakes and muffins, it was time for a change… summer has finally brought us a lot of super juicy and extremely tasty fruit, so I thought it was about time we added them to our menu.
The recipe below makes one 8 inch square tin, just like you would use to bake brownies, which is as it happens the perfect size for just the two of us, but if you have a bigger family or you are expecting some guests then simply double the volume of the ingredients and turn it into a sheet cake. Also, I should add that this cake tastes the best on the 2nd day, so make sure you bake a portion big enough to allow for plenty of next days “leftovers”.
On the first day, you have a defined cake with plums – crumbly light cake with refreshing moist plums inside. However, on the second day, the cake is becoming much moister with fruity juices spreading throughout the cake part think of it as a self-drizzling cake. Try for yourself and tell me which day you like best.
Now, let’s get baking.
- 150g self-raising flour
- 125g caster sugar
- 125g butter
- 15 large Damsons plums
- 2 eggs
- 1tbsp vanilla sugar
- 1tsp vanilla essence
- Pinch of salt
- Icing sugar – for decoration (optional)
Preheat the oven to 180C fan and prepare an 8-inch square tin by lining it with baking paper.
In a small saucepan over a very low heat melt the butter, once melted put aside to cool.
Wash, halve and pit the plums then put them on a large baking tray to air dry whilst you continue with the rest of the cake.
In a large mixing bowl mix together the sifted flour, both sugars, and salt.
In a separate small bowl beat the eggs, then add the vanilla essence and stir well.
Once the butter has cooled down to room temperature combine it with the eggs and mix well.
Finally, add the wet ingredients to the dry ones and with a silicon spatula mix well until combined.
Pour the mixture into the earlier prepared baking tray.
Decorate however you want with the plums, or simply place them next to each other in a grid. Whichever way you go ensure that the skin side is pointing up. When your work of art is completed just pop into the oven.
Bake at 180C for 30 minutes or until golden brown and a toothpick comes out clean.
Remove from the oven and set aside to cool completely.
Once totally cooled down, decorate with icing sugar (if using), then finally cut into portions and enjoy.