It is nearing the end of plum season in Central Otago. No problems finding something to do with plums.. these juicy lovelies are always a favourite for bejeweled cakes, a showy fanned tart or skinned and reduced down to a jam consistency for crostata. I particularly like wee individual serves each with their own plentiful plum topping.
Mine look nowhere near as pretty as Bea's but there were no complaints on the taste. I didn't make any conversions from the volumes, just used my NZ measures. Her recipe produces a delicately spiced, moist and light buttery cake, a perfect partner to these central plums.
Bea's Plum Cakes
(makes 6 small)
1 1/2 cups all-purpose flour
Plums (about 4 large)
3/4 cup granulated sugar
7 Tbsp butter, room temperature
2 large eggs
1.5 tsp baking powder
1/3 cup whole milk
1/4 tsp salt
1/2 tsp ground cardamom
1 tsp vanilla extract
Mix flour, salt, baking powder and ground cardamom in a medium bowl.
Place butter and sugar in the bowl of a stand mixer (or by hand) and lighten, about 3 - 4 mins.
Add the eggs, one at a time, mix well between each.
Add 1/3 of the dry ingredients. Mix well with half of the milk & vanilla. Mix until the liquid is absorbed. Then add another 1/3 of the dry ingredients with all the milk. Finish with the dry ingredients.
Grease and dust molds with flour. Fill 3/4 full.
Wash and slice the plums. Place them on top of the batter, pushing down on them gently.
Bake in a preheated oven at 180C for about 20-30 minutes. Check frequently.
Remove from the oven and wait to cool slightly before turning out to cool completely.
The last step is not entirely necessary as they are delicious served warm!