This cake purely is a late summer to autumn cake. Plump slices of plums are nested in a delicate buttery spiced cake with a crunchy sugary crust that can be served for dessert or brunch. You may want to serve this cake with ice cream, whip cream or possibly a lashing of custard do so if you wish. - JD
Plum Cake
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1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon mixed spice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cardamon
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup caster sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
6 to 8 plums, pitted and quartered, skins left on
2 tablespoons caster sugar, for sprinkling on top
1 tablespoon dark brown sugar, for sprinkling on top
Preheat oven to 350ºF and set the oven rack in the middle of the oven.
Grease and lightly flour a 9 inch spring form pan or a 9 inch round cake tin. Line the bottom with parchment paper.
In a large bowl whisk together the flour, baking powder, mixed spice, nutmeg, cardamon and salt. Set aside.
In another large bowl cream the butter and caster sugar with a hand held mixer until pale and fluffy, about 3 minutes. Add the egg and vanilla extract and beat on low speed until well combined.
Add the flour mixture gradually and alternating with the milk and continue to beat on low speed until smooth, the batter will be quite thick.
Spoon the batter into the prepared springform pan and smooth the top. Arrange the plums on top, skin side up, in a circular pattern or whichever pattern you wish. Sprinkle with the 2 tablespoons of caster sugar and 1 tablespoon brown sugar over the plums.
Bake for 50 to 60 minutes or until the cake is golden brown and the centre is set.
When the cake is done, remove from the oven, gently run a knife around the edges of the pan and remove the springform ring, leaving the base in place. Allow the cake to cool on a wire rack.