Perfect timing to catch this recipe from thefeedfeed.com before end of summer and use up my ripe plums in the basket!
- Vegetable oil or butter for greasing
- 6 small ripe plums, pitted and sliced into 8 wedges
- 2 cups caster sugar, divided
- 125 g unsalted butter, melted
- 2 eggs
- 3/4 cup whole milk
- Zest of one small lemon
- 2 cups all-purpose flour
- 2 teaspoons fine sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Preheat oven to 170°C
Grease an 8” springform cake tin with vegetable oil or butter and line bottom with parchment paper. Line plum slices on top of paper, whichever way you like.
In medium saucepan, combine ¾ cup sugar with 2 tablespoons water over medium-high heat. Cook, shaking pan if needed, until an amber caramel forms, 5-6 minutes. Immediately pour caramel over plums in an even layer.
In large bowl, whisk remaining 1½ cups sugar with butter until smooth. Add eggs and whisk until incorporated, then add milk and lemon zest until well combined.
Add remaining ingredients to bowl and fold until just combined. Do not overmix, or cake will become dense. Pour batter over caramel-coated plums. Bake until top is golden and a toothpick inserted into center comes out clean, 60-70 minutes.
Let cool 10 minutes before removing from tin, then run a round-edged plastic dough scraper along edges of cake. Remove spring, place a plate over the top of cake, and invert, discarding parchment paper. Let cool slightly. Serve warm as is or with clotted cream or smetana.
You may also pre-slice the cake and wrap the pieces in cling wrap individually and freeze for up to 3 months. To defrost, reheat, covered, in microwave for 30-45 seconds at medium-high.