Plum Tea Cake
Recipe: #34314
February 15, 2020
Categories: Desserts, Cakes, Plum/Prunes, Australian, Baby Shower, Birthday, Easter, Mothers Day, Picnic, Oven Bake, Vegetarian, Kosher Dairy, more
"This tea cake is not an overly sweet cake, and it will depend on the plums as to how sweet it will be. Although I have found that people who like things sweet and sour really do enjoy this cake. You can substitute any other stone fruit for the plums although do not vary the cake ingredients as the fruit needs to sink to just the right level in the cake ~ too thick the fruit will not sink a little and sit too high on the cake .... and too thin the fruit will sink to the bottom of the cake. NOTE: A spring form pan is suggested in the recipe, but I use a loaf pan. Also I follow the cup and spoon measurements (in brackets) not the weight in grams that was needed to post the recipe."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (73.2 g)
- Calories 179.6
- Total Fat - 6.9 g
- Saturated Fat - 3.7 g
- Cholesterol - 65.4 mg
- Sodium - 92.2 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 3.2 g
- Sugars - 6 g
- Protein - 5.3 g
- Calcium - 25.9 mg
- Iron - 1.2 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 170C
Step 2
Spray and line a loaf cake tin. (Spring form can be used)
Step 3
Cream together the butter and sugar until light and creamy.
Step 4
Add the eggs and beat in well.
Step 5
Add the flour, milk, vanilla and mix gently till combined.
Step 6
Spread the mix into the cake tin.
Step 7
Cut the plums in half, remove seeds and gently press (not too hard the plums are to sit on top) the halved plums cut side down on top of the cake mix.
Step 8
Mix the brown sugar and cinnamon together and sprinkle the topping mix over the top.
Step 9
Bake for 40 minutes.
Step 10
Test with a skewer. Cool in tin.
Tips
No special items needed.
2 Reviews
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