Sticky Plum Cake
- 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)
- Preheat oven to 350u0b0F. 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.
- 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.
- Leave to cool in pan for 20 minutes, then invert on to a plate. Serve warm or cold with Greek yogurt, if desired.
butter, sugar, eggs, flour, ground almonds, baking powder, milk, yogurt
Taken from recipes-plus.com/api/v2.0/recipes/26700 (may not work)