I was recently gifted a very large bag of plums and while some were perfect for eating just as they were, some had a little damage or were more bitter but ideal for cooking and baking with. I love plums and wanted to make something other than the classic crumble. This cake packs a punch with autumnal spicing inspired by the ever popular pumpkin spice latte. I succeeded with the OH test with this cake too, the smell brought him down 2 flights of stairs demanding to know what was making his mouth water. I was so enthusiastic to try this cake that I totally cut into it while it was still cooling on the rack, 100% worth it!
Ingredients:
400g self raising flour
250g granulated sugar
1 tsp bicarbonate of soda
1 1/2 tsp cinnamon
1 tsp nutmeg
3 tbsp golden syrup
400ml soy milk
115ml soy milk
10 plums
1 tsp vanilla extract
icing sugar
Method:
Half and destone the plums and set to one side. Preheat your oven to 160c and line and grease a large rectangular baking tin.
Place all of the ingredients except the plums into a large bowl and mix together until the batter is smooth and resembles thick cream in texture. Pour into the baking tray and level out using a spatula. Gently pop the plums on top of the batter at even spacings then place in the oven for 35-40 minutes until golden brown and baked through - a skewer should come out clean when inserted into the cake. My plums sunk in the cake but I don't mind this, you still get a mouthful of joy and fruit in cakes will always defeat all my attempts to suspend it!
Once the cake is baked, carefully turn it out onto a cooling rack and remove the greaseproof paper. Leave to cool for 15 minutes then dust with icing sugar using a sifter or sieve.
Serve warm with cream or ice cream or just scoff as is at any given point of the day.
When you make this, please take a picture and tag me using #diaryofadefectivehousewife
Thank you and enjoy! +
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