Plum, vanilla & soured cream cake

Name: Plum, vanilla & soured cream cake
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 10
Ingredients: 150 g unsalted butter, softened, plus extra for greasing; 400 g Waitrose & Partners British Plums (about 4-5 plums); 200 g golden caster sugar; 3 British Blacktail Medium Free Range Eggs; 150 g plain flour; 100 g ground almonds; 2 tsp baking powder; ¼ tsp fine salt; 150 g soured cream, plus extra to serve; 1¼ tsp vanilla bean paste; 2 tbsp plum jam

A wonderful cake that's perfect for autumnal afternoons.

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Vegetarian

Serves10
CourseCake
Prepare25 mins
Cook1 hr 15 mins
Total time1 hr 40 mins

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Ingredients

150g unsalted butter, softened, plus extra for greasing
400g Waitrose & Partners British Plums (about 4-5 plums)
200g golden caster sugar
3 British Blacktail Medium Free Range Eggs
150g plain flour
100g ground almonds
2 tsp baking powder
¼ tsp fine salt
150g soured cream, plus extra to serve
1¼ tsp vanilla bean paste
2 tbsp plum jam

Method

Preheat the oven to 180 degrees C, gas mark 4; grease and line a 20cm deep-sided cake tin. Roughly chop 1⁄2 the plums, then slice the remaining plums into eighths.
In a large mixing bowl, beat the butter and sugar with electric beaters for 2-3 minutes until light and fluffy. Beat in the eggs, one at a time. Combine the flour, almonds, baking powder and salt; fold into the wet ingredients with a spatula until combined. Stir through the soured cream and vanilla.
Tip half the mixture into the prepared tin and scatter over the chopped plums. Spoon in the remaining mixture and arrange the sliced plums on top. Bake for 1 hour-1 hour 15 minutes or until a skewer inserted into the middle comes out clean, loosely covering with foil after 40 minutes. Gently warm the plum jam with 1 tbsp water in the microwave and brush over the top of the cake. Allow to cool in the tin. Slice and serve with extra soured cream.