Cinnamon Plum Cake

I finally saw some Italian plums appear in the stores – uh oh! Growing up they were the only plums available and I still favour them over any other. Since autumn seems to be slowly creeping in here are some flavours that will make the end of summer a little sweeter – plums and cinnamon 🙂IMAG1479_1

Batter Ingredients:

  • 125 g / 4.4 oz soft butter
  • 150 g / 5.2 oz fine sugar ( I used light brown sugar instead)
  • 2 large eggs
  • 180 g / 6.3 oz all-purpose flour
  • 60 g / 2.1 oz potato starch (corn starch or tapioca are also fine)
  • 1 1/2 tsp baking powder
  • 90 g / 3.2 oz full fat sour cream
  • 1 tsp vanilla or almond extract
  • 1 tsp cinnamon
  • about 700 g / 25 oz pitted plums cut into quarters

Icing Ingredients:

  • 1 cup confectioners sugar
  • 3 – 4 tbsp hot water

Method:

Make sure all of your ingredients are at room temperature. Sift the flour, potato starch and baking powder, mix together and set aside.

In a mixer bowl beat the butter and sugar until they reach a light, fluffy consistency (2-3 mins). Add eggs, one at a time, mix until combined. Do the same with sour cream and vanilla/ almond extract. Take your flour mix and add in two batches only until combined. This last step can be done by hand with a spatula to prevent over-mixing.

Transfer the batter onto a rectangular pan lined with parchment paper and greased. Top it with plums, line them up neatly, close next to each other.

Bake at 340 F for 45-60 mins or until a skewer inserted in the middle part comes out clean. Take out of the oven and set aside to cool for at least 30 mins.

In a cup mix confectioners sugar and hot water until you get a smooth thick white paste. With a teaspoon make a zig-zag pattern on top of the cake.

It’s wonderful with a scoop of creme fraiche or simply on its own 🙂 IMAG1459_1_1

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