Easy Peasy Plum Cake
A super simple plum cake that's perfect with a cup of tea or as a pudding. Arrange your plums over the cake batter, sprinkle with brown sugar, and bake for a gorgeous, sweet, and jammy top.
Substitute:
- No plums? Use apricots, peaches or cherries instead.
- No natural yoghurt? Plain Greek yoghurt will work too.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 6
Ingredients:
5 plums
80 g unsalted butter (softened at room temperature)
70 g light brown sugar (plus 1 tbsp for topping)
2 eggs
180 g natural yoghurt
1 tsp vanilla paste
170 g plain flour
1½ tsp baking powder
a pinch of salt
Recipe:
Prep the plums: Preheat the oven to 190C/170C fan/gas mark 5. Grease and line a 20–22cm round cake tin with baking paper. Halve the plums, remove the stones and slice them into wedges.
Make the cake batter: In a large bowl, beat the softened butter and 70g light brown sugar together until light and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla paste and natural yoghurt.
Add the dry ingredients: In a separate bowl, mix the flour, baking powder and salt. Fold the dry ingredients into the wet mixture until just combined. Don't mix too hard to keep the cake light and tender.
Add the plums: Spoon the batter into the prepared cake tin and smooth the surface. Arrange the plum slices on top, gently pressing them into the batter. Sprinkle over the remaining 1 tbsp of light brown sugar.
Bake: Bake for 40-45 minutes, or until golden and a skewer inserted into the centre comes out clean (a little moisture from the plums is fine). If the cake is browning too much at the top, cover with foil and keep baking.
Cool and serve: Leave the cake to cool in the tin for 10–15 minutes before turning out onto a serving plate. Serve warm or at room temperature, on its own or with yoghurt, crème fraîche or a scoop of vanilla ice cream. Enjoy!
How to store
At room temperature: Store the cake in an airtight container for up to 2 days. In the fridge: Keep in an airtight container for up to 4 days. Bring to room temperature before serving, or warm a slice in the microwave for 10-15 seconds. To freeze: Wrap individual slices tightly in cling film and place in a freezer-safe container or bag. Freeze for up to 3 months. Defrost overnight in the fridge or for a few hours at room temperature.
