Plum cake

We think plums are under-valued and under-used. In fact, we feel a campaign coming on… 

Plums. Outside of Pershore, where they’re slightly obsessed, why don’t we celebrate this little fruit more?  They’re great value, work in sweet or savoury dishes or eaten as a snack and they’re bursting with vitamins and antioxidants which are helpful for reducing inflammation. Plus, plums are great for bones and may even help cut the risk of heart disease and diabetes.

They’re also bang in season this month so why not give them a whirl?  Who doesn’t love home-made afternoon teas – so why not knock up this simple little plum cake as the centrepiece?


  • 150g caster sugar
  • 115g butter
  • 140g plain flour
  • 1 tsp baking powder
  • 2 eggs
  • 1 pinch salt
  • 12 plums, pitted and halved
  • 1 tsp ground cinnamon


Preheat oven to 180C/Gas 4. Beat the sugar with the softened butter until fluffy. Mix the flour and baking powder and then sift into creamed mixture. Add the eggs and salt and thoroughly mix everything together.

Grease a 26cm round springform tin then add the mixed batter and smooth it out. Top with the plums (cut side up) and sprinkle with two tablespoons of caster sugar and the cinnamon. Bake on the lowest shelf for 40 to 50 minutes or until a skewer comes out clean. Serve warm or at room temperature – either way it’s bloomin’ lovely!