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Quick plum cake
This is my favorite plum cake recipe, because it can be prepared quickly and you only need a few ingredients.
Ingredients
Serves: 8
- 115g unsalted butter, at room temperature
- 180g caster sugar
- 125g plain flour
- 1 teaspoon baking powder
- 1 pinch salt
- 2 eggs
- 500g pitted plums
- 1 teaspoon ground cinnamon
Method
Prep:15min ›
Cook:40min ›
Ready in:55min
- Preheat oven to 180 C / Gas 4. Grease a 26cm springform cake tin
- Cream the butter and 150g of the sugar in a mixing bowl. In a separate bowl sift flour, baking powder and salt and mix well. Add one egg at the time alternating with the flour mixture to the butter and stir well after each addition. Mix until smooth.
- Pour cake mixture into the prepared cake tin and place plums evenly on top, with the plums cut side down. Sprinkle with the remainder of the sugar and the cinnamon.
- Bake for 40 to 50 minutes, until a skewer inserted in the middle of the cake comes out clean. Remove from the oven and allow to cool before enjoying.
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Reviews & ratings
Average global rating:
(29)
Reviews in English (3)
I made this today. We have just had a large portion with custard. It was very easy and very tasty. My one concern with this recipe is that it suggests using a 26cm tin. IMO this is way to big for this small amount of mixture . Having put my mixture a 26cm tin I saw how thin it was I then greased a 20cm tin and scraped the mixture into that. I was surprised it actually rose properly after messing it about. It finished up about 1" thick and well cooked. I really think you should change the tin size recommended in the recipe to a 20cm tin. I will make it again. - 14 Feb 2015
Great wee came just took it out oven, lovely - 23 Feb 2017
Delicious as a cake or for pudding with cream/custard/ice cream. Really enjoyed this and have already made it a second time, using ginger instead of cinnamon and topping with tinned pears.. Such any easy recipe to make. Will try with other fruits/spices. I sprinkled the top with Demerara sugar instead of caster for extra crunch. - 06 Jan 2015
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