Vanilla plum cake recipe
Peeking-through plums, a sugary crust and plenty of vanilla makes Annabel Langbein's cake the perfect show-off dessert.
Ingredients
- 12 plums or apricots, or 6 peaches
- 300 g butter
- 375 g sugar
- 3 eggs
- 1 lemon, finely grated zest only
- 1 tsp vanilla extract
- 250 ml buttermilk or yogurt
- 425 g self-raising flour
- 12 plums or apricots, or 6 peaches
- 10.6 oz butter
- 13.2 oz sugar
- 3 eggs
- 1 lemon, finely grated zest only
- 1 tsp vanilla extract
- 8.8 fl oz buttermilk or yogurt
- 15 oz self-raising flour
- 12 plums or apricots, or 6 peaches
- 10.6 oz butter
- 13.2 oz sugar
- 3 eggs
- 1 lemon, finely grated zest only
- 1 tsp vanilla extract
- 1.1 cups buttermilk or yogurt
- 15 oz self-raising flour
- 2 tbsp icing sugar
- 2 tbsp icing sugar
- 2 tbsp icing sugar
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 60 mins
- Serves: 10
Step-by-step
- Preheat oven to 160°C/140°C fan/gas mark 3. Grease one roasting dish or two 20cm (8inch) springform cake tins and line with baking paper. Halve the plums or apricots or quarter the peaches and put to one side.
- Cream together the butter and sugar. 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.
Recipe taken from Annabel Langbein - The Free Range Cook
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