Ripe plums will give this cake the best flavour, but you also want to ensure that they're still firm enough to hold their shape during cooking. When selecting fruit at the market, look for deep, even colour and flesh that yields slightly to palm pressure.
- Prep time 25 minutes
- Total time 2 hours
- Portion size 12 servings
Ingredients
Method
In large bowl, beat together butter, granulated sugar and brown sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda and salt; stir into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk, until smooth.
Scrape into greased parchment paper–lined 9-inch (2.5 L) springform pan, smoothing top. Arrange plums over batter, overlapping slightly. Bake in 350°F oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan for 15 minutes; remove ring from pan. Let cool completely.
In small microwaveable bowl, microwave honey on high for 10 seconds. Brush over top of cake.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 165 mg
- Sugars 20 g
- Protein 4 g
- Calories 220
- Total fat 9 g
- Potassium 158 mg
- Cholesterol 54 mg
- Saturated fat 5 g
- Total carbohydrate 31 g
%RDI
- Iron 8
- Folate 13
- Calcium 5
- Vitamin A 10
- Vitamin C 8
