Caramelised plum cake

It’s plum season and I’m enjoying having a daily fix of tasty English plums.

That is, until the following hitch in my plummy plan (the following is probably exaggerated for comic effect, but this does not mean that any time Henry is sitting at his computer he does not hear a word I say):
Me (very busy): Are you ok going to the supermarket without me?
Henry: Yes, of course dear
Me: I put plums on the list… you know the plums I like? English plums? That are like this (indicating plum shape) not round?
Henry: Yes, of course dear
Later: Henry has bought the shopping. The plums are the round ones that are not so good for eating. Of course, being a dutiful wife I plan to cook with these plums and quietly buy my own ones and not say anything about it (apart from subsequently exposing the whole sordid affair on my blog. Naturally)

So. There were plums for cooking. We were going to my sister’s house in the country(ish) on the weekend, to pick the apples from the tree in the garden and have a jolly little apple factory with peeling and slicing and stewing. I said I’d bring cake, and it had to be quick to make because instead of spending the morning baking we spent the morning shopping… Well, when your husband gets rid of most of his wardrobe and declares he needs some smart, grown-up-type people clothes, I’m not one to disagree.

This is where this cake comes in. It met all the criteria. It had plums. It was quick to make. It was, indeed, a cake. And it had that rustic country feeling that I experience every time I visit my sister and her husband in the country (that is, until the novelty wears off and I wish I were back in the city).

Caramelised plum cake

For the plums:
6 plums
50g granulated sugar (or try demerara, light or dark brown soft sugar)
1 tablespoon butter

For the cake:
115g butter
100g granulated sugar
2 eggs
100g self-raising flour
50g ground almonds (you can leave these out if you are planning to feed the cake to anyone with a nut allergy)

Serves 8

1. Preheat the oven to 180C. Grease a deep 8 inch cake tin (use a springform one, or one where the bottom comes out)
2. Caramelise the plums. Put the sugar in a saucepan and heat until it starts to caramelise. Slice the plums and add with the butter, stirring to coat
3. Meanwhile, make the cake. Cream the butter and sugar, then add the eggs one at a time, and finally the flour and ground almonds
4. Pour the cake batter into the prepared tin, then tip in the caramelised plums (don’t worry if there is still runny caramel)
5. Bake for 25-30 minutes, until a knife stuck in the centre of the cake comes out clean

Best served warm.

Caramelised plum cake

I think it turned out pretty well! So well, in fact, that I may buy the erroneous plums on purpose to make it again. Caramelising the plums managed to get some flavour out of them. When I first sliced them up there didn’t seem to be a drop of juice in them, or a drop of flavour either, but the cake was filled with plummy goodness – this would be very good for using up a bad batch of plums. I think you could also use nectarines, and serve with whipped cream, or sour cream, or yogurt or ice cream for a tasty pudding. Or just have it as is with a nice cup of tea, sitting in the city, daydreaming of fields and apple trees and autumn.


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