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BUTTERMILK PLUM CAKE

  • 3.5 Star
    rating
  • Timer
    Cook 70 min
  • Chart 301.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Halve, stone and thinly slice the plums. Soften the butter.

Method

  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  2. 2 Butter a 20cm cake tin and dust with a little flour, shaking out the excess.
  3. 3 Reserve 1 tbsp sugar, and beat the rest with the butter in a large bowl, until pale and fluffy. Beat in the egg.
  4. 4 Sift together the flour and baking powder, and fold into the mixture with the ground almonds.
  5. 5 Gently stir in the buttermilk, then spoon the mixture into the tin and smooth the surface.
  6. 6 Arrange the plums on top in a single layer and sprinkle over the remaining sugar.
  7. 7 Bake for 50-55 minutes, until a skewer inserted into the centre comes out clean.
  8. 8 Serve with fresh cream.

2 Reviews

  • Miss Gemina

    Tastes great but despite thinly slicing the plums they still sunk. Visually it looked nowhere near as beautiful as the pic

  • Maja Flak

    (I used pears instead of plums) this cake is super delicious and it was easy to make thanks to the simple recipe :-) I usually don't bake but wanted to try and the result was fantastic! This cake is tasty, and it keeps fresh for days without drying out :-)