Images: Joe Kim
Sweet and crumbly cake with a pleasing plum taste makes for a tea time treat that's as pretty as it is delicious.
The English know that afternoon tea should be served with a light bite on the side. Made with the freshest stone fruit of the season and brightened with a hint of tart lemon, this simple plum cake recipe dainty flavours are the perfect companion for a spot of hot tea and a dollop of fresh cream. But careful, this ambrosial delight is so good, you’ll be tempted to eat it all yourself!
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 3 eggs
- 1 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 4 plums, pitted and halved
1 To make this cake recipe, preheat the oven to 375ºF and grease and flour one round 9" fluted springform pan.
2 In a small bowl, sift together the flour, baking powder, cinnamon and salt; set aside.
3 Using an electric mixer, beat the butter in a separate bowl until soft and fluffy. Slowly add the sugar, ¼ cup at a time, beating well after each addition.
4 Add the eggs, one at a time, beating well after each addition. Add the lemon juice and lemon zest and continue to beat. Once the wet ingredients are fully combined, slowly beat in the flour mixture until a batter is formed.
5 Spoon the batter evenly into the prepared pan. Arrange the plums, skin side down, over the batter. Bake for 40 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Transfer onto a rack and allow to cool before serving.
Prep time 20 mins.
Serves 6 to 8.