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Ingredients
- 50 g butter
- 1/3 cup brown sugar
- 1 cinnamon quill
- 600 g blood plums, halved and stone removed
- 60 g softened butter
- 1 1/2 cups brown sugar
- 2 eggs
- 1 teaspoon vanilla paste
- 300 g sour cream
- 1 1/2 cups self raising flour
- 3/4 cup almond meal
- 1 teaspoon baking powder
- vanilla yoghurt or ice-cream, to serve
Details
Adapted from aww.ninemsn.com.au
Preparation
Step 1
Preheat oven to 180°C/160°C (fan forced) and grease and line a 24cm spring form cake tin.
Melt butter, sugar and vanilla together in a pan over medium heat. Add cinnamon and plums and cook 5 to 8 minutes, turning plums over half way.
Spoon warm plums and half the syrup into the base of the cake tin, making sure the cut side of the plums are facing down.
Beat butter and sugar together in a large mixing bowl until well combined. Stir in eggs and sour cream and mix well.
Fold through flour, almond meal and baking powder and spoon into cake tin. Smooth the top and bake 60 minutes or until a skewer inserted into the centre comes out clean.
Stand in pan for 10 minutes before turning out onto a serving plate. Serve with vanilla yoghurt or icecream.
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