Vanilla Plum Cake
This great recipe makes either one huge cake or two medium dessert cakes – one to eat straight away and one for the freezer or for a friend. Vary the fruit according to what’s in season – you can use plums, apricots, or peaches.
12 plums, or apricots, or 6 peaches
1 1/2 cups sugar
2 tbsp honey, (optional)
1 lemon, finely grated zest of
1 tsp vanilla extract
1 cup yoghurt or buttermilk
3 1/2 cups self-raising flour
2 tbsp icing sugar, to dust
Preheat oven to 160°C fanbake. Grease one roasting dish or two 20cm springform cake tins and line with baking paper.
Halve the plums or apricots or quarter the peaches and put to one side.
Beat butter, sugar, and honey until pale and fluffy.
Beat in the eggs one at a time.
Mix in the lemon zest and vanilla.
Gently stir in the buttermilk or yoghurt and the flour until evenly combined. Do not overmix.
Spoon the batter into the prepared roasting dish or cake tins. Spread it out evenly, smoothing the top, then arrange the fruit on top, cut side up.
Bake for 50-60 minutes until the cake is set and golden.
The fruit will sink into the cake as it cooks.
If you’re not planning to eat the cake that day it can be frozen for later use.
Dust with icing sugar to serve.