Great as an afternoon tea treat or easy summer dessert, it is moist and lemony with the fresh taste of seasonal plums.
The buttery and just sweet enough cake perfectly sets of the slight tartness of the plums – this is a cake to make and enjoy at this time of year
Black Doris Plum Cake
Other in-season stone fruit such as nectarines, peaches or apricots could be used instead of plums.
185g butter, at room temperature
1½ cups (185g) plus 1 tbsp plain flour
1 tsp baking soda
½ cup (85g) brown sugar
½ cup (125g) white sugar
3 free-range eggs
1 tsp vanilla extract
1 tbsp finely grated lemon zest
¼ cup (60g) sour cream
3 Black Doris or other dark-fleshed plums, halved, pitted, and cut into eighths
icing sugar, to dust
1 Preheat oven to 190°C. Lightly grease and base line a 23 cm round spring form cake pan.
2 Sift together 1½ cups flour and baking soda.
3 Place butter and sugars in the bowl of an electric mixture
and beat until light and fluffy.
4 With mixer on a low speed, beat in eggs, one at a time, then vanilla extract and lemon zest and beat until well combined.
5 Beat in half the flour mixture, then the sour cream and the remaining flour – mix to combine taking care not to overmix.
6 Spoon batter in prepared pan and smooth top. Place plums and 1 tbsp flour in a bowl and toss to combine. Shake excess flour from plums, scatter over batter and bake for 40-45 minutes or until cake is cooked when test with a skewer – if the top of the cake is browning too quickly cover loosely with aluminium foil. Remove cake from oven and set aside to cool completely in the pan. When cold remove cake from pan, place on a serving platter and just prior to serving dust with icing sugar.
Happy cooking and eating.
Recipe by Rachel Blackmore
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