This cake may look simple (and it is) but the flavours are anything but.
Tart, juicy plums nested in a mildly sweet sponge, topped with a crunchy almost crumble-like layer makes this cake something I will make again and again.
I got this recipe from smittenkitchen (again) and didn’t change a thing because it was perfect.
- 125g all-purpose flour (or 1 cup)
- 5g baking powder (or 1tsp)
- Large pinch of salt
- 200g granulated sugar (or 1 cup) plus 1-2 tbsp
- 115g unsalted butter, softened
- 2 large eggs
- Enough plums to cover the top of your cake, halved and pitted (I used about 5)
- 2 tsp fresh lemon juice
- 1 tbsp ground cinnamon (or 1tsp if you don’t like that much cinnamon, hrmph)
Method (for 9″ pan)
- SIft or whisk together the flour, baking powder and salt.
- In another bowl, cream the butter and 200g of sugar until fluffy and pale in colour. Add the eggs one at a time.
- Add in the dry ingredients to the wet ingredients and mix until just combined.
- Spoon the batter into a pan and smooth the top. Arrange the plums skin side up all over the batter. Sprinkle the top with lemon juice, then cinnamon, then the remaining sugar.
- Bake at 175°C for 45-50 mins or until cake is golden and a toothpick inserted into the centre comes out clean (or covered in moist crumbs. Just make sure it’s not liquid batter still stuck to it).
- Once cool, leave at room temperature overnight.
- In the original recipe, it’s stated that the pan can be ungreased but I just greased the pan anyway.
- Overnight, the plum juices further release into the cake so you get an almost custard-like texture. I didn’t take any pictures of the overnight cake though. D:
- The batter is on the thick side, don’t be alarmed. It rises quite a bit to buckle the plums in place.