Posted By: Shopprice Australia
Ripe plums will give this cake the best flavour, but you also want to ensure that they’re still firm enough to hold their shape during cooking. When selecting fruit at the market, look for deep, even colour and flesh that yields slightly to palm pressure.
In large bowl, beat together butter, granulated sugar and brown sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda and salt; stir into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk, until smooth.
Scrape into greased parchment paper–lined 9-inch (2.5 L) springform pan, smoothing top. Arrange plums over batter, overlapping slightly. Bake in 350°F oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan for 15 minutes; remove ring from pan. Let cool completely.
In small microwaveable bowl, microwave honey on high for 10 seconds. Brush over top of cake.
- 1/2 cup unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/3 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon each cinnamon and ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cups buttermilk
- 4 firm ripe black plums , pitted and cut in scant 3/4-inch thick wedges
- 4 teaspoons liquid honey