By Chelsea Sugar
Page views: 150692This delicious, buttery cake can be made with any fruit - fresh or tinned. It also works well with rhubarb (lightly cook first) and add lashings of custard!
21 reviews
Topping:
3-4 plums
1 tsp cinnamon
1 Tbsp Chelsea White or Raw Sugar
Cake:
125g butter, softened
1 cup Chelsea White or Raw Sugar
2 eggs
1 cup flour
1 tsp baking powder
Chelsea Icing Sugar to dust
Pre-heat the oven to 180ºC. Grease and line a 20cm round cake tin.
Topping: Halve and stone the plums, then slice. Sprinkle with sugar and cinnamon, set aside while preparing the batter.
Cake: Beat the butter and sugar until pale and fluffy. Beat in the eggs one at a time until mixture is combined. Mix in sifted flour and baking powder. Pour the batter into the prepared tin, arrange the plums over the mixture.
Bake for 45 - 50 mins. Dust with icing sugar and serve warm or cold with plain yoghurt or whipped cream.
really tasty, the plums are nice and tart. i use the plum/sugar/cinnamon juice and drizzle it over the cake batter. it make the top crunchy
A really yum recipe using tinned black doris plums (destoned & drained). I add 1t ground cinnamon &1/2 t ground nutmeg also into dry ingredients. My family & guests enjoy this very much!
Super easy brilliant recipe, this is my base cake for different fruit options. I always double the cake recipe and bake for longer approx 1hr 20 mins depending on moisture from fruit. I love the black doris plums with or without sugar/cinnamon mix, I just spoon over plum syrup after using the whole tin of plums. Have also used pineapple rings, apricots, and recently a full layer of thawed blueberries, Really delicious.
Love this recipe and so do family and friends. Perfect every time. About to make it again, but with apples this time.
Even thinking of this cake makes my mouth water, everybody who tastes it wants the recipe. I add a tsp of vanilla, I add more plums than suggested and I push them vertically into the cake so they will all fit. I think the quality of the plums is important - the ones that are very dark red in the middle and quite strong and a bit sour work extremely well. YUM!!!
Cooked for 30 minutes & was dry & boring. Mixture didn't seem sloppy enough when I put in in tin to bake.
Easy to make and delicious.. A great way of using up less than perfect fruit. I threw over a handful of blueberries too. I can easily see it adapting to apples, peaches and pears with different flavourings.
Great recipe - I reduced the sugar. Spread half the cake mixture into the tin, then spread homemade plum puree, spread with remaining cake mixture, and topped with fresh plums. Came out very nice.
Great recipe. Also works well when made in muffin tins for a bunch of smaller cakes (more portable when travelling) instead of one large one
Yummy made with plums and apple
Yum
My favourite cake! So buttery and lovely with fresh fruit.
Love this cake!
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