If you have been following my blog and read how to make Easy Plum Jam you will see that I said that I had an excess of plums… Fresh and two bags frozen. Well I have used my fresh ones to make Plum Cake (recipe follows) but sadly this will be the end of my plum posts for a while as all of my frozen ones have been destroyed when our chest freezer broke! They sadly, along with everything else ended up a big pile of semi-frozen mess that had to be thrown away.Anyway enough of my drama’s here is the Plum Cake recipe that to be honest I probably wouldn’t make again as didn’t like the cake texture, found it to be a cross between a sponge and a cake in texture. It’s an slight adaption from the Martha Stuart’s Lemon Plum Cake recipe.
Orange Plum Cake:
Preheat oven to 190
Grease and line a 23cm/9inch cake tin I used a 22cm spring form tin
¾ cup butter at room temperature
1 ½ cups plus 2 tablespoons all-purpose flour
¼ teaspoon salt
½ cup caster sugar
3 large eggs
1 teaspoon vanilla extract
2 teaspoons orange zest
¼ cup sour cream
10 small/medium-sized plums, stone removed and chopped
Icing sugar to dust
1. Whisk 1 ½ cups flour, baking soda and salt.
2. Using an electric mixer, beat butter and sugar until light and fluffy (3min). Mixer on low add one egg at a time until combined. Beat in vanilla and Orange zest.
3. Beat in half of your flour mixture then sour cream and then remainder of flour mix.
4. Place batter into your prepared cake tin, smoothing out the top as much as you can.
5. Toss your cut plums into 2 tablespoons of flour and place over the top of the cake.
6. Bake for 30 minutes or until golden then loosely tent with foil and bake cake for a further 35 minutes.
7. Let cake cool completely before removing from pan.
8. Garnish with icing sugar, dollop of sour cream or plain yoghurt.
If you decide to make this I would be interested on your thoughts and if you enjoyed the cake or not.
Until next time…