Whenever possible I like to eat seasonally, it’s usually cheaper, and usually better for you, and better for the planet. Autumn has some great fruit and vegetables. One of my favourites are plums. Usually inexpensive and really versatile. I love this plum cake, no only because its relatively straight forward to make, but the cinnamon and cardamon add a whole other level of flavour. The addition of sour cream adds a tenderness to the sponge. This will also live quite happily in a cake tin for 3-4 days. I love it with whipped cream, but it’s also perfect comfort food served with custard.
Ingredients
300 Grams Plain flour
1, 1/2 Tsps Baking powder
1 Tsp Ground cinnamon
1/2 Tsp Ground cardamon
1 Tsp Salt
3 Eggs
100 Grams Butter
200 Grams Sugar
60 Grams Sour Cream
4-5 Plums
Methods
- Mix the flour, salt, spices and baking powder together
- In a separate bowl cream the eggs and sugar together with an electric whisk (hold back 2 tablespoons of sugar to top the plums with)
- Add the eggs and sour cream to the butter and sugar and whisk until light and fluffy
- Gradually whisk in the flour mixture until you have thick cake batter
- Grease a 9 inch spring firm cake tin, and pre-heat your oven to 180 degrees
- Transfer your cake batter to the cake tin and spread evenly.
- Cut the plums in half, remove the stone and cut each half into quarters
- Starting in the centre of the cake, arrange the slices of plum in a circle (or any type of pattern you like) and sprinkle with remaining sugar
- Bake for 35 mins, or until a skewer comes out clean when stuck in the cake
Seaneen's Sunnyside Kitchen 