As we move into these warmer summer months more of our favourite stone fruit comes into season. Peaches, apricots, nectarines and plums. All so flavorful and fresh, waiting to be devoured as-is or baked into a delicious sweet treat.
In preparation for summer, here is a simple recipe you can make with upcoming seasonal fruits. It also works well with canned stone fruit. This recipe calls for plums, but it could be easily swapped out for any other stone fruit variant.
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Chelsea Sugar Plum Cake
1 teaspoon cinnamon
1 tablespoon white or raw sugar
125g butter, softened
1 cup white or raw sugar
1 cup of flour
1 teaspoon baking powder
Preheat oven to 180 degrees celsius.
Grease and line a 20cm round cake tin.
Halve and stone the plums, then slice. Sprinkle the plums with the sugar and cinnamon and set aside.
Beat the butter and sugar together until pale and fluffy.
Beat in the eggs one at a time until mixture is combined.
Mix in sifted flour and baking powder.
Pour the batter into the prepared tin and place the plums evenly across the batter.
Bake for 45-50 mins.
Dust the baked cake with icing sugar.
Serve warm or cold with ice cream, greek yoghurt or whipped cream.
One of our GB's Mary baked this recipe recently, here are her top tips!
- Using canned black Doris plums is very messy! It's not easy to cut neatly into slices.
- This cake is super sweet!
- Super easy to make
- The type of butter not specified, but there's no salt in the recipe, so I used salted butter.
- I didn't bother to sift the flour and we all survived.
- This cake keeps well (I just had a bite and it's yum)
Photo from GB Mary Curry.