Late summer time always reminds me of my parents’ place and baskets full of ripe, smelly plums, apples and pears. With this memory in mind I baked this plum cake. You can prepare it for basically any occasion. Or even if there is no special occasion, just as something nice to your Sunday afternoon tea or coffee. 🙂
- 170 g all-purpose flour
- 2 eggs
- 125 g butter (room temperature)
- 50 g brown sugar
- 125 g yogurt
- 1 teaspoon baking powder
- 1 vanilla bean, scraped seeds
- 500-600 g ripe plums
- 1 tablespoon brown sugar
- 1 tablespoon white rum
- ½ teaspoon cinnamon
Wash the plums, open them, take the stone out and cut them into quarter. Heat up 1 tablespoon of sugar in the pan until it caramelizes. Add the cut fruits and stir well. Then add the rum and cinnamon and cook for about 10 minutes or until the fruits fall apart and become mashed. Let sit to cool.
Mix the eggs and the sugar in a bowl until you get a foamy mixture (mix for about 10 minutes). Add the soft butter, yogurt and vanilla bean seeds and continue mixing until everything combines. Sieve flour together with baking powder into the previous mixture and keep stirring for another minute until you get a smooth batter.
Put the dough into a prepared baking form, lined with baking paper. Smooth the surface and distribute the prepared plums all over it. At some spots, slightly press the fruits into the batter.
Preheat the oven to 180°C and bake the cake for 30-40 minutes. Check after 30 minutes by inserting a wooden stick in the middle of the cake. If this comes out without batter traces on it, the cake is done.
Let it cool and sprinkle with icing sugar before serving.