A wonderful cake that's perfect for autumnal afternoons.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Add a teaspoon of ground ginger or cinnamon along with the dry ingredients to give the cake a lovely, warming spiced note.
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
Energy | 1,621kJ/ 388kcals |
|---|---|
Fat | 22g |
Saturated Fat | 10g |
Carbohydrates | 39g |
Sugars | 26g |
Fibre | 2.5g |
Protein | 7.2g |
Salt | 0.4g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
