Plums are especially wonderful at this time of year! The flavours are quite pronounced - sweet on the inside and that lovely tart skin on the outside. Of course they are better fresh, but if you want to make a special seasonal cake this is a great one that still show cases that ultimate plum flavour. Serve this cake with a thick creamy yogurt, and some lemon curd.
This cake is adapted from a Martha Stewart recipe.
170grams unsalted butter
1 1/2 cups of Plain Flour
1/2 teaspoon baking soda
pinch of salt
1 cup caster sugar
4 free range eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1/4C sour cream
4 Pernel Plums(pitted and cut into 8ths)
Icing Sugar for dusting.
1. Preheat oven to 180 degrees. Butter a 22cm cake pan and line the base with baking paper.
2. Beat the softened butter and sugar until fluffy. Beat in the eggs one at a time until they are incorporated. Stir in the vanilla and lemon zest.
3. In a separate bowl whisk together the flour, baking soda and salt.
4. Add half of the flour mixture to the butter/egg mixture and mix until just incorporated, then add the sour cream. Add the remaining flour and mix until combined.
5. Spread the batter into the cake pan and smooth the top with a warm knife (run it under hot water, this saves the batter from sticking too much).
6. Toss the pieces of plum with a sprinkle of flour, then lay them on the top of the cake batter and push them down (not too far down, you want to see part of them on top).
7. Bake in the oven for 35-40min. Check after 30minutes. If it is starting to brown on top but is not cooked cover it with tin foil. You can test whether it is cooked by inserting a skewer. If it comes out clean and dry it is cooked.