Plum Cake in a Hurry

We have SO much plums on the trees in the orchard. The branches are hanging heavy and despite my best efforts to go out there every morning with Pip to pick some (and eat at least three in one go) it doesn’t look like I’ve picked any at all. If I didn’t love the fruit so badly I’d almost be feeling stressed about it. But plums truly are delicious, and so good in anything from jam to cakes. Especially, in my opinion, in the latter. I absolutely LOVE plum cake and came up with this recipe this morning when I felt the need to skip the smoothie for morning tea and have something even more sweet.
This is one of those cakes that even my husband could bake, it’s super easy, great when you’re in a hurry and it’s lovely this time of year as it’s not too heavy but still moist and indulgent. The addition of fresh plums adds a nice acidity to it and it’s great just as it is, or with a dollop of thick cream. I think it would work just as well with anything from nectarines to apricots as well if you haven’t got any plums on hand. My husband branded this as “my new favourite cake” and I hope you will like it too!
RECIPE
Ingredients
4 eggs
4 dl sugar (1 dl sugar is about 85 g of sugar so 340 grams of sugar)
6 dl self rising flour (one dl is about 55 grams of flour so about 300-330 grams)
2 tsp vanilla extract
100 g butter, melted
200 ml milk
Vanilla bean paste after taste, I use about 1 tbsp!
4 small plums
Method
1. Preheat the oven to 180 degrees Celsius.
2. Butter and line your pan with baking paper
3. In a deep bowl whip with electric beaters the eggs and the sugar together until fluffy (doesn’t have to be super fluffy though, when I’m in a hurry I only whisk it for a little bit and it still comes out great!
4. Melt the butter on the stove or in a microwave. Then add the milk. Pour into the sugar and egg mixture and stir.
5. Add the vanilla and the flour.
6. Pour into your prepared cake tin and press down the plum halves. Bake for about 50 mins.
7. Check with a skewer or toothpick after 30 minutes! Normally when the cake comes off the edge of the tin it’s ready.
8. When the skewer comes out clean take the cake out and let the it cool for ten mins and then flip onto a plate. Let cool completely before icing it with your preferred choice of icing, or eat just as it is.
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