I couldn’t resist the perfectly ripe, cheap plums at my local greengrocer’s this week, especially as I couldn’t stop thinking about this Smitten Kitchen cake. Intriguing as the idea of a yeasted cake was, the idea of waiting a few hours before actually eating said cake was decidely less appealing. So I left trying a new recipe for another time and threw together a simple vanilla almond sponge to spread over my plum slices.
There’s been much commiseration on twitter between those of us not going to Sock Summit this weekend and cake seems to be the thing that everyone feels will make not being there just a little bit better. And so, whatever you’re planning – try and squeeze in some cake and knitting, I promise it’s super easy to make and so delicious. I just ate the last of it, and while I haven’t totally rejected the idea of licking the plum syrup from the inside of the empty tin I’m also contemplating making another one. It even goes rather nicely with another new design (remember the prototype from when I was in Chicago?).
Upside down plum cake
4oz / 115g / 1/2 cup butter, melted
4oz / 115g / 1 cup plain flour
2oz / 55g / 1/2 cup ground almonds
3tsp baking powder (or use self raising flour)
4oz / 115g / 1/2 cup + 2tbsp brown sugar
3oz / 85g / 1/3 cup greek yoghurt
4 plums sliced, I actually found myself wishing this had more fruit though so it might be even better with 6.
Mix together all of the dry ingredients, leaving aside 2 tbsps of the sugar. Add the 3/4 of the butter, the beaten eggs, yoghurt and a generous splash of vanilla extract to the flour mixture and mix until just combined.
Pour remaining butter into 9″ round, spring release tin (at least that’s what I used) and sprinkle with remaining sugar. Arrange plum slices in base of tin and cover with the cake mixture. Bake at 180〫c / 355〫f until a skewer inserted into the centre comes out clean (unless you poke it to far in in which case it will have plum goo attached, but as long as there’s no goo left in the cake section it’s good).