Plums grow so well in our beautiful Tasmanian climate, so here is the perfect recipe for using up a few when they are in season.
At a glance
Approx. 1 hour
Serves 10-14 people
1 1/2 cups plain flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground cardamom
1/2 cup butter
1 cup sugar
2 tbsp sugar (extra)
3 large eggs
1 tsp vanilla
1/4 cup sour cream
4 plums, pitted & sliced
Preheat oven to 180°C and grease a 20cm cake pan. A spring form pan works really well with this cake.
In a large bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, salt and cardamom.
With an electric or stand mixer, cream together the butter and 1 cup sugar, beating until it is light and fluffy – about 3 minutes.
Add the egg, vanilla and sour cream to the sugar and butter mixture and mix on low speed until just combined. Gradually add the flour mixture to the butter mixture and mix until smooth.
Pour the cake batter into the prepared pan. Top with sliced plums and sprinkle the 2 remaining tablespoons of sugar over the top. Bake for 35-40 minutes or until a skewer comes out clean after being inserted into the middle.
Remove the cake from the oven, run a sharp knife around the edges of the cake while it’s still hot to loosen it from the pan. Let the cake cool completely on a rack.
Once cooled, dust with icing sugar, slice and serve with ice cream, whipped cream or yoghurt.