Plum Tray Bake with a Cheesecake Ripple

Plums are in season and become wonderfully juicy and sweet when baked in this creamy, spongy dessert, which makes a perfect teatime treat too.


200g tub cream cheese
1 tsp vanilla bean paste or vanilla bean extract
3 tbsp caster sugar
4 medium eggs
175g unsalted butter, softened
175g dark muscovado sugar
200g self-raising flour
400g ripe plums, halved, stoned and roughly chopped


  1. Preheat the oven to 180°C, gas mark 4. Grease and line a 28cm x 18cm shallow baking tin with baking parchment, making sure that the paper comes higher than the rim of the tin.
  2. In a bowl, beat the cream cheese until soft. Add the vanilla bean paste or extract, caster sugar and one of the eggs, and beat using a hand-held electric whisk until smooth.
  3. Place the remaining eggs, butter, muscovado sugar and flour in a separate bowl. Beat for about 2 minutes until pale and creamy.
  4. Spread half of the creamed flour mixture onto the base of the tray, then dollop half of the cream cheese mixture over it, spreading an uneven swirl through the base mixture. Scatter with half of the plums. Spoon the remaining creamed flour mixture on top and dot with the rest of the cream cheese.
  5. Scatter with the remaining plums then bake for about 45 minutes until risen and just firm to touch. Leave to cool in the tin before cutting into pieces. Serve warm or cold, with ice cream.

Cook's tips

When cooked, the surface of this tray bake should feel just firm to the touch, but bear in mind that it will firm-up slightly as it cools. If over-baked, it will lose its moist texture.

Drinks recommendation

Brandy and plums are the perfect match.

Plum tray bake with a cheesecake ripple
  • Preparation time: 20 minutes
  • Cooking time: 45 minutes
  • Total time: 1 hour 5 minutes 60 minutes 5 minutes

Makes: 10 squares

Nutritional Info

Typical values per serving:

Energy 1761.464kJ
Fat 27.0g
Saturated Fat 16.2g
Sugars 27.6g
Salt 0.4g

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5 stars

Average user rating Based on 83 ratings

This recipe was first published in Mon Sep 01 01:00:00 BST 2008.