Plum Cake with Cinnamon Sugar
300 kcal per serving · 4g protein
The autumn cake that appears in Bulgarian and Central European kitchens as soon as the blue plums ripen: a soft butter sponge with plum halves pressed into the top and a sprinkle of cinnamon sugar. In the oven the plums sink a little and melt into jammy pools. It needs one bowl and no special skill, and it keeps well for two days.
Open in Mixit →Ingredients
- 120 g Butter, soft
- 120 g Sugar
- 2 tsp Vanilla sugar
- Eggs, at room temperature × 2
- 144 g Plain flour
- 2 tsp Baking powder
- 4 tbsp Milk
- Blue plums, halved and stoned × 12
- 6 tsp Sugar, for the topping
- 1 tsp Ground cinnamon
Method
-
Heat the oven and line the tin
Heat the oven to 180°C (fan 160°C) and line a round cake tin about 24 cm across with baking paper.
-
Halve the plums
Cut each plum in half along its groove, twist the halves in opposite directions and pull out the stones.
-
Cream the butter and sugar
Beat the soft butter with the sugar and vanilla sugar in a large bowl with an electric mixer for 3 minutes, until pale and fluffy; keep the sugar for the topping aside.
-
Beat in the eggs
Beat in the eggs one at a time, until each egg has disappeared into the butter mixture.
-
Fold in the flour and milk
Sift the flour and baking powder over the bowl, fold the flour in gently with a spatula, then stir in the milk to make a thick, smooth batter.
-
Spread the batter and add the plums
Spread the batter evenly in the lined tin and press the plum halves into the batter cut side up, close together in circles.
-
Sprinkle with cinnamon sugar
Mix the sugar for the topping with the cinnamon and sprinkle the cinnamon sugar evenly over the plums.
-
Bake the cake
Bake the cake on the middle shelf for 45 minutes, until golden and a skewer pushed into the sponge between the plums comes out clean.
-
Cool and slice
Leave the plum cake to cool in the tin for 20 minutes, then lift the cake out and cut the cake into slices.
Peach Cobbler
Homemade Donut Holes
Easy Sugar Cookies