Warm sugared plum cake

Serves: 4
Preparation time: 15 minutes
Cooking time: 45 minutes


For the plum topping:

300g (10½oz, around 6) plums, halve and stoned

25g (1oz) caster

2 tbsp orange juice

For the crunchy pecan topping:

75g (3oz) plain flour

50g (2oz) butter

50g (2oz) Demerara sugar

50g (2oz) chopped pecans

For the cake:

225g (8oz) self-raising flour

1 tsp baking powder

125g (4½oz) butter, cubed

100g (3½oz) caster sugar

2 eggs, beaten

2-3 tbsp milk


1 Preheat the oven to 200°C/R6 and butter and base line a 23cm (9in) spring-form cake tin. Place the plums in an ovenproof dish along with the sugar and orange juice. Bake for 10 minutes or until just tender – this may take longer if very under-ripe. Tip into a sieve to drain and set to one side.

2 Reduce the oven to 170°C/R4. To make the pecan topping, place the flour and butter in a bowl and roughly rub together until they resemble large breadcrumbs. Stir in the sugar and pecans and set to one side.

3 To make the cake, place the flour, baking powder and butter in a large bowl and rub together until the mixture resembles breadcrumbs. Stir in the caster sugar and eggs, adding enough milk to give a dropping consistency.

4 Pour into the prepared tin and level off the top. Top with the plums and then scatter with the pecan mixture. Bake for 35-40 minutes or until an inserted skewer comes out clean. Allow to sit in the tin for 10 minutes before transferring to a wire rack.

Expert tip…

If you want to save time both the pecan topping and the cake mix can be whizzed up together in a food processor to the breadcrumb stage.

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