Dimply Plum Cake

Today I've been spoiling my housemates, lucky boys!!


They got to taste some traditional Egyptian cooking, Bambia - an Okra and meat stew (I'll post a recipe for it soon) and then I made them desert too!


Firstly I love the name of this cake, it sounds homely and fun. But aside from that its also super easy to make!
One of my great friends gave me Dorie Greenspans Baking book as a present a while ago, and I've only had time to make a few of the recipes in it since having it, but they generally always seem to work out well.
The only thing about the book that is slightly annoying is that measurements are in cups and sticks, but this is quite easily remedied as I'll post conversions with the recipes too.


Dimply Plum Cake
(from Baking by Dorie Greenspan)


Ingredients

1 1/2 cups (345g)  all purpose flour (I used self raising. You can use plain if you want)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cardamom (Optional, I decided to switch it with some cinnamon instead)
5 tablespoons (70g) unsalted butter
3/4 cup (170g) packed light brown sugar
2 large eggs
1/3 cup (75ml) canola oil (I used vegetable oil which gave just as good a result)
Grated zest of one orange
1 1/2 teaspoons pure vanilla extract
8 purple or red plums, halved and pitted


Serves 8



1. Preheat the oven to 350F. Butter and lightly flour a square or round 24cm baking dish or cake tin.
2. Combine the flour, baking powder, salt and cinnamon. In a mixer, cream the butter with the brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in the oil, orange zest and vanilla. Slowly add the flour mixture. Don't worry if it looks like its quite thick, the mixture should be almost batter like but smooth. 
3.Pour the batter in the prepared dish, smooth the top and arrange the plums on top, cut side up.
4. Bake for about 40 minutes or until a knife inserted in the middle comes out clean. Let cool for at least 15 minutes before serving. Serve with homemade custard or creme fraiche.