Another plum cake recipe… That must make it version 4!
Plum season is just about finished, but I managed to squeeze in this recipe. Of course, it would be better with blood plums, but the late Autumn plums give the cake a bit of colour.
The recipe was in the Women’s Weekly magazine of this March.
2 cups (300g) plain flour
2 teaspoons baking powder
2 teaspoons ground ginger
2 tablespoons Dutch-processed cocoa powder
1/4 teaspoon salt
180g butter, softened
1 cup (220G) firmly packed brown sugar
3/4 cup (180ml) buttermilk
8 blood plums, quartered or 16 small plums, halved
1 teaspoon ground cinnamon
1/4 cup (55g) coconut sugar
icing sugar and double cream, to serve
- Preheat oven to 180°C (160°C fan-forced). Grease a 24cm springform cake pan; line base and sides with baking paper.
- Sift the flour, baking powder, ginger, cocoa and salt into a large bowl. Beat the butter and brown sugar in a medium bowl with an electric mixer until light and creamy. Beat in eggs, one at a time. Stir in sifted ingredients and buttermilk in two batches.
- Pour the batter into prepared pan. Arrange the plum pieces on top, cut-side up. Sprinkle with the cinnamon and coconut sugar.
- Bake cake for about 50 minutes or until a skewer inserted into the centre (but not through a piece of fruit) comes out clean. Cool cake in pan.
- Dust with sifted icing sugar and serve with thick or whipped cream, if desired.
I only lined the base of the cake tin with paper and floured the sides.
I used normal cocoa powder. If you don’t have coconut sugar, you can use raw or Demerara sugar instead.
It took almost 1h30 minutes to cook in my oven. After 50 minutes, the middle was still very wobbly.
It never made it to the freezer, but I would have done it.
And I think pears would be a good replacement for the plums in winter.