Firstly, I decided to make a basic cinnamon flavoured sponge cake topped with halved plums. The rich, lightly spiced cake contrasted beautifully with the tart, juicy fruit. It is a real taste of autumn! Perfect served warm with ice cream or with custard. It went down a storm with the kids and Ian, which is always a good sign!
Cinnamon and Plum Cake Recipe
125g margarine or butter
150g golden caster sugar
2 free range eggs
150g plain flour
1 teaspoon baking powder
1-2 teaspoons ground cinnamon
approx 6-8 stoned, halved plums
demerera sugar to sprinkle on top
Cream the marg and the sugar.
Whisk in eggs.
Fold in flour, baking powder and cinnamon.
Pour cake mix into a round pyrex deep pie dish.
Top with plums, cut side up.
Sprinkle over sugar.
Cook at 180 degrees, GM4 for about 45 minutes.
It is a very easy recipe and a great way to use up plums, which are ripe and ready to pick at this time of year. I still have loads left so I'm off to the kitchen to come up with some more ways to cook with plums!