I have stopped buying plums. No, I’m not sick or mad. I just have another wonderful source of those great late-summer fruit – garden by the house my Mum’s company is in. In the garden you can find five or six different varieties of plums. Small „węgierki”, perfect for jams and big Parisiens, sweet and gold inside. And others which names I don’t know (yet;-). So today I came back home with ca. 3 kilos (!) of perfectly ripe plums). With the aim of baking a good ol’ plum cake. It is easy to make (especially if you have some KitchenAid-like helper;-), great for five o’clock tea, for chatting with friends, for sweet breakfast. Yum.
Dimply Plum Cake (adapted from Dorie Greenspan „Baking: From my home to yours”)
Ingredients (for small, 19 cm springform; I have used 28-cm form and doubled the ingredients)
1 1/2 cups plain or all purpose flour
2 tsp baking powder 1/4 tsp salt
75 g butter
100 g brown sugar
1 1/2 tsp vanilla essence
8 plums cut in half and pitted
optionally: 1/2 spoon of orange zest and 1/4 teaspoon of powdered cardamon
Preheat the oven to 175C. Grease and flour a round cake form. In a bowl beat butter with sugar till pale and smooth. Add eggs, one at a time and mix well. Add vanilla essence and give it another stir. In a bowl mix all dry ingredients and add them into buttery-eggy mixture (not everything at one time, but part after part). Mix until just incorporated. Pour the batter into prepared form, place halved plums on the top (skins down) and put into hot oven. Bake for 25-35 minutes, till golden.