The plums cook at the bottom of the cake tin and create a lovely oozy sauce over the top of the cake when it is tipped out of the tin. They look beautiful too.
This is lovely served warm with double cream or icecream.
Just a few notes on this recipe:
The first time I made this I used a smaller tin, and created a volcano of cake in the oven!! Make sure you use a 22cm tin, you can’t squeeze the mixture into anything smaller.
You could also use apricots for this recipe (instead of plums)
Ensure that you line the base of the baking tin with baking paper, or the cake will stick!
You may need a few more or less of plums depending on how large they are.
- 125g butter
- ¼ cup brown sugar (for base of pan)
- 8-10 fresh plums, halved and stones removed
- 300g SR flour
- 1 tsp baking powder
- 85g sugar
- 250g buttermilk
- 2 eggs
- 1 tsp vanilla bean paste or vanilla essence
- Rind of ½ lemon (peel it with a potato peeler)
- Grease and line the base of a 22cm round cake pan.
- Place rind into TM mixer bowl and grate 15 seconds, speed 8. Remove and set aside.
- Put butter in the TM mixer bowl and melt 100 degrees, 2 minutes, speed 2.
- Spoon out two tablespoons of melted butter and drizzle over the base of the prepared pan. Sprinkle ¼ cup of brown sugar over the melted butter.
- Place the halved plums flat side down to cover the entire base of the pan.
- Add all remaining cake batter ingredients (flour, baking powder, sugar, buttermilk, eggs, vanilla & lemon rind) to the mixer bowl and mix speed 4-5 for 30 seconds.
- Pour the batter over the plums.
- Bake for 50-60 minutes or until a testing skewer inserted in the center comes out clean.
- Leave to sit in the pan for 10 minutes, before inverting onto a wire rack to cool completely.