Cake recipe to use up plums

[abigboydidit]

I have about 2 punnets that I bought in the supermarket but rather than ripening, they just seem to be staying rock hard and then going off Does anyone have a tried and tested recipe for a cake or loaf so they don't go to waste? Crumble is the obvious option but no one in my house eats it fussy so and so's

Thanks

If they don't eat Crumble, would they eat a Plum Tarte Tatin? I had a wonderful recipe from a customer who suggested that when you halve the plums to remove the stones, and having laid then flat side up when caramelising the butter and sugar, you put a small piece of marzipan where the stone came from in each half before covering with pastry and popping in the oven. Deeelliciousousous

I was going to recommend tarte tatin as well. The above sounds yum. Alternatively, this is pretty good too.

This pampered chef recipe is absolutely delicious, you can just bake it in any cake tin although spring form might be easiest, with a greaseproof circle in the base

Plum Spice Skillet Cake
Recipe

Melted butter, for greasing

Plum Base/Top
75 g butter, softened
75 g light soft brown sugar
1 teaspoon ground mixed spice
4-5 medium, firm, ripe dark red or black plums, such as Angeleno or Sapphire (about 285–355 g total/unprepared weight)

Cake
165 g butter, softened
165 g light soft brown sugar
2 large eggs, beaten
5-6 tablespoons milk
1 teaspoon vanilla extract
250 g self-raising flour
1 teaspoon baking powder

1 1/2 teaspoons ground mixed spice

Optional
Vanilla ice cream or custard, to serve (optional)

Preheat oven to 180°C/fan 160°C/Gas 4. Brush base and sides of Executive 24-cm Skillet with melted butter using Chef's Silicone Basting Brush; set aside. For plum base/top, cream butter, sugar and mixed spice together in Small Batter Bowl; spread evenly over base of prepared Skillet using Skinny Scraper; set aside.

Remove stones from plums and slice each plum into 8 wedges using Utility Knife. Starting at edges of Skillet, carefully arrange plum wedges over creamed butter/sugar mixture in a tight circular pattern, to cover creamed mixture. Set aside.

For cake, combine butter, sugar, eggs, 4 tablespoons of the milk, the vanilla extract, flour, baking powder and mixed spice in Stainless 4-Litre Mixing Bowl or Classic Batter Bowl; whisk together using Stainless Whisk (or beat together using Bamboo Spoon) until smooth and thoroughly mixed. Whisk in an additional 1–2 tablespoons milk, if desired, to give a smooth, dropping consistency. Spoon cake mixture over plums and carefully spread evenly using Classic Scraper, covering fruit completely.

Bake 30–35 minutes or until a fine skewer inserted into centre comes out clean. Using Oven Mitts, carefully remove Skillet from oven (take care as handle will be hot) to Stackable Cooling Rack; let cool 5 minutes. Loosen edges of cake and carefully invert cake onto serving platter; let cool 5–10 minutes. Cut into wedges and serve using Slice ‘N Serve. Serve warm with vanilla ice cream or custard, if desired.

Yield: Serves 10–12

Per serving: (serving 12): Energy 1363kJ/325kcal; Protein 3.8g; Carbohydrate 40.2g; Sugars 24.2g; Fat 18.1g; Saturated Fat 10.9g; Fibre 1.3g; Salt 0.6g

Cook's Tip: Arranging the plum wedges in a tight circular pattern in the Skillet creates a pretty pattern once the cake is served. Spoon the cake mixture carefully over the plums to keep them in place.

Oh, I want all of those. Thank you. Which to pick..

Nigel Slater's plum pudding cake is utterly delicious and our go to plum cake recipe.