What do you do when the nice lady at the farmer’s market gives your boy a whole bag of plums because it’s ‘great to see a kid who loves fruit’?
I mean there are only so many plums one six year old can consume before there are… er… consequences!
So instead of letting him scoff the great big bag of plums on his own, I decided I had better make a plum cake… though this is more like plum slice, or perhaps plum pudding… but not the type you have at Christmas!
While I may be a little confused about this cake/slice/pudding, it did definitely the job. I used up a load of plums, the left over cream cheese, and I added a few sticks of rhubarb for good measure, and it was divine!
My Plum and Rhubarb Cake is loosely based on this recipe from The Australian.
- 150g cream cheese, at room temperature
- 100g plain yoghurt
- 1 tsp vanilla extract
- 1/4 cup sugar
- 4 eggs
- 175g softened butter
- 1 cup packed brown sugar
- 1 1/4 cup self-raising flour
- 300g plums, no pips, sliced
- 2-3 stalks of rhubarb chopped
- Icing sugar to dust
- Preheat the oven to 180°C (approx 350°F). Grease and line an 18cm x 28cm lamington tin with baking paper making sure the paper comes up the sides a good way.
- Roughly chop the plums and rhubarb into similar sized chunks and set aside.
- Beat the cream cheese, yoghurt, vanilla, sugar and 1 egg with an electric mixer for a few minutes until smooth.
- In a separate bowl beat the butter, brown sugar and remaining 3 eggs until well combined. Add the flour and mix well for a few minutes until creamy.
- Spread half the flour mixture in the bottom of the tin, then add half the cream cheese mixture, swirling them together just a little. Then add half the plum and rhubarb.
- Top with the reaming flour mixture, cream cheese mixture (again swirling gently) and the last of the plums and rhubarb.
- Bake for 45 minutes until the top is golden brown.
- Allow to cool in the pan for a little while, then dust the top with icing sugar and carefully remove the cake using the sides of the baking paper.
This cake comes out so moist and delicious, it’s like having cream cheese icing on the inside of the cake! And it’s full of fruit… so that makes it healthy right??