Dutch Plum Cake
Easy Plum Cake twist on the ever popular Dutch Apple Cake, but using some of the Plums from our allotment.
Equipment
- 1 20 x 20cm 8 x8in Square Cake tin A removable bottom is best, but you can also use a round tin, or whatever you have that is roughly 20 x 20cm. Better to be smaller than larger than that diameter otherwise the cake will be too thin, and the fruit would not sink as needed.
- 1 Small pan
- Parchment paper If you don't have this, just lightly butter the tin instead.
- Cooling rack optional but helps with the cooling.
- Sieve
- Electric whisk or mixer You will need the egg whisk accessory for the mixer.
- 2 Mixing bowls One is used to mix all the ingredients, a smaller is used to combine the flour.
Ingredients
- 175 g Caster Sugar
- 1 tbsp Caster Sugar (extra to be used for sprinkling at the end) Keep this to one side to be used JUST before it goes in the oven.
- 2 Eggs Medium or Large
- 1 tsp Vanilla Extract Try to use good quality, not essence. If you are not a vanilla fiend like me, you can use 1/2 tsp.
- 85 g Unsalted Butter
- 75 ml Milk I use whole cows milk, but use whatever you have.
- 125 g Plain Flour Sifted
- 1 tsp Ground Cinnamon Not a fan of Cinnamon, reduce to 1/2 tsp
- 2 1/4 tsp Baking Powder This is quite specific to help the rise, try to be accurate using a measuring spoon.
- 4-5 Plums You can substitute for Apples, pears, raspberries etc
Instructions
Prep
- Preheat your oven to 200℃ (fan 180℃) 400℉ Gas Mark 6.
- Line the tin with parchment paper, if you don't have any then lightly butter the baking tin.
- Combine the flour, cinnamon and baking powder in a bowl and put to one side. We will use this later.
Method
- Cube the 85g of butter and put into a pan with the 75ml of milk. Put the hob on the lowest heat and very gently melt. Don't let the butter get too hot and burn.
- Using an electric mixer, whisk the eggs, 175g caster sugar and vanilla extract in a bowl until it becomes thick and like a mousse. This will take at least 5 mins, but this is a really important part of the recipe to ensure it rises beautifully in the oven. So as much as your arm aches, please ensure it's thick and mousse- like.
- While continuing to whisk, gently pour the milk and butter bit by bit into the eggs and sugar. Once combined stop whisking, and sift the flour, cinnamon and baking powder over the mixture.
- Very gently fold the mixture to combine the flour until there are no lumps.
- Pour the mixture into the prepared baking tin. This will look like hardly any mixture but I promise it will rise!
- Cut the plums into nice thin wedges (think like a Terrys chocolate orange kind size!), discarding the stones.then arrange them over the batter, gently (and I mean gently) push a corner of the wedge just into the batter. You will notice them sink slowly, and during the bake they will go to the bottom.
- Arrange the plum slices over the batter, gently (and I mean gently) push a corner of the wedge just into the batter. You will notice them sink slowly, and during the bake they will go to the bottom.
- Sprinkle the tbsp of sugar we put to one side roughly over the top, if it ends up in clumps this will be delicious so don't stress on being perfect.
Baking
- Place on the middle shelf of the oven, for 10 mins initially till we turn the temperature down.
- After the 10 mins, take a quick peak and you will see it has risen, turn the oven down to 180℃ (160℃ fan) 350℉ or Gas mark 4 and bake for a further 20-25 mins or until well risen and golden brown.
- Allow to cool in the tin, on the wire rack. After about 15mins check it has firmed up by giving it a prod, and then pop out the tin, cut into squares and serve warm - it will be delicious!
