Plum, vanilla & soured cream cake
Waitrose and Partners

Plum, vanilla & soured cream cake

A wonderful cake that's perfect for autumnal afternoons. 

4 out of 5 stars(1) Rate this recipe
  • Serves10
  • CourseCake
  • Prepare25 mins
  • Cook1 hr 15 mins
  • Total time1 hr 40 mins

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  • 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
  • tsp vanilla bean paste
  • 2 tbsp plum jam


  1. 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.

  2. 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.

  3. 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.

Cook’s tip

Add a teaspoon of ground ginger or cinnamon along with the dry ingredients to give the cake a lovely, warming spiced note.

And to drink...

Try with a sweet and honeyed dessert wine such as Campbells Rutherglen Muscat, Australia.


Typical values per serving when made using specific products in recipe


1,621kJ/ 388kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating