My family love stone fruit, especially plums! I have wonderful memories of eating loads of fruit in the summer holidays as we traveled to our favourite holiday spots across New Zealand. Being one of three kids, we sat shoulder-to-shoulder, often sandwiched between pillows, or clothing, or nursing a picnic basket on our laps – maybe a fresh bag of plums Mum had picked up from a stall on the side of the road. My memories are endless.
When I came across this cake recipe by Helen Jackson a few months ago on Foodlovers, it only made sense to make it for my Mum on her birthday. I have this thing about people making their own birthday cakes – it just isn’t right to me.
I was pretty happy with the way this plum cake turned out. We served it, dusted with a light sprinkling of icing sugar, and a dollop of unsweetened yoghurt on the side. It is moist, tender, and wonderfully fruity. It has just the right amount of sweetness.
You can of course use any kind of plums to make this cake. Do note, if the plums are too ripe, they will turn a bit mushy while baking. If they are not ripe enough, they won’t soften enough to infuse the cake with their wonderful juices. Choose ripe plums that are still quite firm to touch.
Alternatively, you can make it with apples, nectarines or peaches!
Late Summer Plum Cake
- 8 large plums
- 1/4 cup white sugar
- 300 grams butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 cup ground almonds
- 1 teaspoon baking powder
- Icing sugar for dusting
Slice the plums and toss with sugar in a bowl, set aside. Preheat oven to 180 degrees. Line a round cake tin with baking paper.
Beat butter and sugar until pale and creamy, add eggs, one at a time, beating well after each. Add milk, vanilla and then combined flour, almonds and baking powder, gently mix.
Spread batter evenly into cake tin and then cover the surface with sugared plums.
Bake for 45 minutes – 1 hour, until cake tests cooked. Serve fresh and almost warm with a dollop of yoghurt. Enjoy!