Pure and Simple Plum Cake: A New Favourite
We are having some very rainy days here. And it is quite widespread which is great news for fire and droughtstricken areas. Hallelujah! With the cooler, wet days baking is more enjoyable. It just doesn’t seem like summer is beating down on us as it has been. But we still have beautiful summer fruits available. Particularly stone fruit which I love. So I baked a Pure and Simple Plum Cake to celebrate the weather and the bounty of fruit that is available at the moment.
The Cry For Cake: Pure and Simple Plum Cake
I arrived home from work yesterday and there was a collective cry for ‘Cake!’. As I have mentioned in other posts, baking is like therapy for me so I didn’t mind whipping up a cake using seasonal ingredients. And it really didn’t take that long to mix together. So even though I am not an island and more than one person in family can bake, and well, I was happy to create this beautiful cake. It was well received too, so it will be a keeper. The recipe that is. The cake is all gone!
This cake is delicious and dead easy to make. All you need are some ripe plums and baking ingredients which you probably already have in store. The result is pretty and pretty amazing. Pure and Simple Plum Cake is not overly sweet with the delicious tang of the plums. It contains coconut which gives it a lovely light texture.
If you enjoy baking, you will enjoy making this cake. Satisfying to make and pleasing to share, I am sure Pure and Simple Plum Cake will become a family favourite.
Pure and Simple Plum Cake
A light, fruity cake to be enjoyed by all.
Ingredients
- 4 plums ripe, halved
- 125 g butter softened
- 3/4 cup caster sugar
- 2 eggs
- 1 1/4 cups self raising flour
- 3/4 cup dessicated coconut
- 1 cup milk
Instructions
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Set the oven to 170°C. Grease and line a spring form cake tin (20cm). Sprinkle base of cake tin with a little brown sugar and place plum halves around the tin. Beat butter and sugar until creamed. Add eggs and beat one at a time. Fold in flour and coconut then add milk and stir until a smooth batter. Spoon the batter into the tin over the plum halves. Bake until risen and golden and a skewer comes out clean – about 50 minutes to 1 hour depending on your oven. You may want to cover the cake tin half way through the cooking time to prevent the top from catching. Serve with extra plums and some organic yoghurt.
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