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Nutrition: Per serving (10)

  • kcal459
  • fat22g
  • saturates5g
  • carbs58g
  • sugars33g
  • fibre2g
  • protein7g
  • salt0.7g
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Method

  • step 1

    Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a deep 20cm springform cake tin. Combine the butter with 50g of the light brown soft sugar and spread onto the base of the lined tin. Arrange the plum wedges on top in concentric circles.

  • step 2

    Tip the buttermilk, vanilla, oil, remaining sugar and eggs into a large bowl and beat for 1-2 mins using a fork or whisk to break up the eggs. Tip in the flour and bicarbonate of soda and mix until you have a smooth batter. Carefully pour this on top of the plums, then put in the oven for 45 mins to 1 hr until a skewer comes out clean. Leave to cool in the tin completely, then remove from the tin and invert onto a board or serving plate.

Recipe tip

Try using plums that aren’t overly ripe – it’s easier to cut them when they’re slightly underripe.

Recipe from Good Food magazine, September 2022

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Comments, questions and tips (11)

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Overall rating

A star rating of 4.7 out of 5.15 ratings

nadine.chambers42516573

Hi! Could I substitute the plums with fresh rhubarb?

lsncowell

question

Can I use this recipe to make small individual cakes and how does it alter the cooking times?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes you can use this to make smaller cakes. Cooking time will depend on the size you're planning. Very small ones could be done in 20 mins, slightly larger ones maybe 30 mins. Just check that a skewer comes out clean. We hope this helps. Best wishes, BBC Good Food Team.

hunterm

question

Can you use walnut oil instead of sunflower oil?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. We haven't tried it but there's no reason why not, as long as you like the stronger flavour of walnut oil. We hope this helps. Best wishes, BBC Good Food Team.

pandppighillsQrLPKM0Y

Should have added that it took more than an hour to cook - every oven is different!

pandppighillsQrLPKM0Y

Love this recipe.

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