Chai Spiced Plum Cake
Autumn may not be officially here until the 22nd September, but plum season has arrived and I am embracing all of the flavours of the upcoming season in this delicious cake. This cake is superb eaten warm with ice cream, or allow it to cool and eat it with custard. It’s better on the first day, but will keep in an airtight container for another one. You’ll want your plums to be at the stage where they are past being hard but not overly ripe. You only need one tin, 23cm to be precise.
A slow bake for a Sunday afternoon maybe. The extra chai spice will serve you well for hot chocolate, keep it to add to stewed apples for porridge. Soon enough you’ll be able to make my very special pear and parsnip cake with it, a true Morson family favourite. I hope you love this cake as much as I do. It’s super simple and one I’ll be making for years to come. Autumn truly is my favourite season, I love everything about it. I hope I can cook up some delicious recipes for you this year. Let’s dig in!
Chai Spiced Plum Cake
Serves: 6-8
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour, 15 mins
Ingredients
300g self raising flour
1 tsp vanilla bean extract
1 tsp salt
8 small-medium sized plums, halved and stoned
3 eggs, room temp, gently whisked
150g caster sugar
140g unsalted butter. room temp, cubed
200g yoghurt
100g coconut or demerara sugar
For the chai spice:
2 tsp cardamom
2 tsp nutmeg
2 tsp all spice
2 tsp cloves
3 tsp cinnamon
3 tsp ginger
1 tsp coconut sugar (optional)
Directions
Pre-heat oven to 160c fan/ gas mark 4/ 350f. Grease and line your cake tin.
Cream your butter and sugar together until fluffy and light, gently mix in the egg and vanilla a little at a time until fully combined.
Sieve the flour and salt, then add in batches to the mixture, alternating with the yoghurt. Don’t over mix, just until it’s combined together. You may need to scrape down the bowl.
Add mixture to your cake tin and spread it evenly.
Halve and de-stone your plums, add them to a bol with the coconut sugar and 2 tsp chai spice. Mix together until fully coated. Gently press plums cut side up into the top of your cake. Sprinkle over any of the remaining chai/sugar mixture.
Bake for 60 minutes or until the cake top no longer wobbles. Set aside to cool for 15-20 mins before removing from the cake tin. Serve warm or allow to completely cool and store in an airtight container until ready to serve.