The best part of this cake is that the plums are used raw and during the cooking will soften and release all that lovely juice into the caramel base creating a rather decadent sauce to serve with the cake.
5 blood plums, halved and stone removed
150 grams soft brown sugar
75 grams butter
250 grams plain flour
2 teaspoon baking powder
150 grams raw caster sugar
150 grams melted butter, cooled
2 eggs, lightly whisked
90mls milk, approx
Make the topping:
Add the sugar and butter into a small pan and place over a medium heat - stir until the butter has melted and the mixture has amalgamated.
Pour this into the base of a lined loaf tin (you could use a 20cm/8inch cake tin if you like but you may need to increase the quantity of plums)
Arrange the plums, cut side down, into the topping - you want a snug fit as they will shrink as they cook.
Make the cake:
Sift the flour and baking powder together into a bowl, stir in the caster sugar. Pour in the butter and eggs and stir, then add enough milk to form a spoonable batter.
Pour the batter carefully over the plums - level off the surface with a palette knife.
Put the loaf pan onto a baking tray and then place in a preheated 160°C oven until golden and cooked through - if the surface browns too quickly, cover with foil.
Note: there will be quite of juice released so make sure you do use a tray to collect any bubbling syrup that might just escape.
When cooked, let it sit in the cake tin for 10 minutes. Carefully pour out the excess juice into a jug and then turn out the cake onto a serving dish. Drizzle over with a little of the juice and serve the rest on the side.
Serve as is or with a little double cream if you want to spoil yourself.