Another wonderful plum season is drawing to a close, I feel well stocked with jars of plum sauce and jam, my homemade plum wine is bubbling away in its demijohn , and I have freezer bags full of the tasty little morsels ready to pull out for camp catering during the year. Still I can find the odd plum sitting at the top of the tree, and not one to be wasteful, I decide it must be time for a treat. This recipe is one of my favourites and is adapted from the awesome Annabel Langbein's book- The Free Range Cook. You can make this one in a roasting dish but I prefer a higher cake so I bake mine in a small round cake tin.
Vanilla Plum Cake
12 plums, cut in half and stoned
300 g softened butter
1 1/2 cups sugar
3 eggs (I always use free range)
grated zest of 1 lemon
1 teaspoon vanilla extract
1 cup yoghurt
3 1/2 cups self raising flour
Pre-heat oven to 160 degrees, grease and line 2 cake tins.
Cream butter and sugar well, then add eggs one at a time. Mix in lemon zest and vanilla extract. Gently stir in yoghurt and sifted flour.
DON'T OVER MIX.
Spoon into prepared dish and spread out. Arrange fruit over the cake batter, cut side up (the fruit will sink a little but this is fine)
Bake 50 - 60 minutes or until a skewer inserted into the cake comes away clean.
Serve with whipped cream with a little greek yoghurt mixed in once it's whipped.