I had a last handful of my Nannie’s homegrown plums left and some more my friend’s pears so thought I’d try one last bake!
This is a really nice, moist sponge type of cake – perfect with a cup of tea on a Sunday afternoon! It’s delicious whilst still warm, but actually gets better the next day so is something you can easily make in advance. It’s a large cake and can comfortably serve 10-12 slices. I used half spoon sugar and a light spread to reduce the calories a bit so each slice was around 300 cals.
(If you want to make it egg free then egg replacer works well with this recipe 🙂 )
You will need:
300g plain flour
2 tsp baking powder
pinch of salt
225g Sugar (I used half spoon)
225g margarine or butter (I used a light non dairy spread)
4 large eggs
1-2 small pears
Juice of half a lemon
cinnamon and sugar to sprinkle on top
Preheat the oven to 180 C.
Mix the flour, baking powder and salt together bowl.
In another bowl cream the margarine and sugar until fluffy and light in color.
Add the eggs, one at a time and scraping down the bowl to ensure it’s mixed well.
Add the dry ingredients and mix until combined.
Spoon batter into a greased or lined 25cm spring form pan.
Cut the plums in halves and the pears in quarters (unless large then cut smaller). Arrange the plums and pears, skin side up as much as possible , all over the batter. Push them down in to the batter until partially covered.
Sprinkle the top with lemon juice, then cinnamon and finally a sprinkling of sugar.
Pop in the centre of the ovens for approximately 45-50 minutes or until cake is golden and a skewer comes out clean. Cool in the tin for ten mins then remove and cool on a rack.
Lightly dust with icing sugar before serving and then enjoy with a nice cup of tea!