Ingredients
Topping:
- 45g butter
- 110g light brown sugar
- 10/12 small plums
- 1 tbsp cream
Sponge:
- 100g plain yogurt
- 200g caster sugar
- 1 lemon zest
- 3 large eggs
- Dash vanilla
- 2 tsp baking powder
- Pinch salt
- 190g plain flour
- 120ml vegetable oil
Method
- Preheat the oven to 190C/170C fan.
- Grease a 9-inch round loose bottom cake tin and line the base with parchment paper.
- For the plum topping, place the butter & sugar in a saucepan and gently melt to combine.
- Cook this on a medium heat for 30 seconds and add the cream.
- Pour the mixture into the prepared cake tin, spreading to cover the bottom of the tin.
- Slice the plums in half and remove the stone. Slice each half in three.
- Working from the centre of the tin, place the plum wedges (slightly overlapping) in a circular pattern over the brown sugar mixture, covering the base fully. Set aside.
- For the sponge, In a large bowl, combine the yogurt, sugar, lemon zest, eggs and vanilla, stirring until well blended. Add the baking powder and salt. Stir well to combine.
- Add the flour, stir to combine. It's okay if there are a few lumps. You’ll work them out after you add the oil.
- Add the oil and stir until you have a smooth batter. Pour the batter into the prepared tin.
- Bake for 35-40 minutes, until the cake feels springy to the touch in the centre and a toothpick or cake tester inserted into the centre comes out clean.
- Remove and allow to cool for 10 minutes in the tin, then invert the tin onto a plate.
- Give the tin a firm shake. You should hear the cake drop onto the plate. Slowly and carefully lift the tin off of the cake.
- Serve warm or at room temperature with a dollop of whipped cream.
