Sticky Plum Cake

Name: Sticky Plum Cake
Ingredients: 1 1/3 cups butter, softened; 1 1/3 cups sugar; 20 oz canned plums, drained, halved, stones removed and juice reserved; 4 None large eggs, beaten; 1 1/3 cups self-raising flour; 1/2 cup ground almonds; 1 tsp baking powder; 2 tbsp milk; None None Greek yogurt, to serve (optional)

9 ingredients

3 steps

Ingredients

1 1/3 cups butter, softened
1 1/3 cups sugar
20 oz canned plums, drained, halved, stones removed and juice reserved
4 None large eggs, beaten
1 1/3 cups self-raising flour
1/2 cup ground almonds
1 tsp baking powder
2 tbsp milk
None None Greek yogurt, to serve (optional)

Directions

1

Preheat oven to 350°F. Grease an 8 inch cake pan. Melt 2 tbsp butter and 3/4 cup sugar in a heavy-based saucepan. Cook, stirring occasionally, for 6 minutes until the sugar has dissolved and the mixture has turned a deep caramel brown. Pour mixture into the cake pan. Place the plums in the pan, skin side down.
2

Beat together the remaining butter and sugar until pale and fluffy. Gradually beat in the eggs. Fold in flour, almonds, baking powder and milk. Spoon mixture over the plums; bake for 40-45 minutes until the cake is well risen and firm to the touch.
3

Leave to cool in pan for 20 minutes, then invert on to a plate. Serve warm or cold with Greek yogurt, if desired.