Sugar Plum Fairy Cake

What to call this cake: Sugar plum fairy cake, or Sugars’ fairy plum cake? Hah. Get it? I’m such a dag, I know, but who doesn’t love a play on words? I mean, really, puns are great.

But why would I call this cake a sugar plum fairy cake? Isn’t that a character in the Nutcracker? What does ballet have to do with baking? Well, you’d be surprised. The energy, the resilience, the intensity – ballerinas and bakers have these things in common. I’m kidding. Baking’s a pleasureful hobby, not a back-and-every-other-fragile-part-of-the-body-breaking career – though I suppose it can be if you really want it to be.

Definitely getting side-tracked! Anyway, naming cakes is always hard. How do you encapsulate a sensory delight in a few words? Words are brilliant and the English language is rather thorough, but my grasp is lacking, and I often find it hard to express exactly what I mean. For instance, how do I tell you that this cake is light and moist, but delectably sweet and caramelly with just the right amount of gooey plum goodness? Maybe that’s exactly how I tell you, but until you’ve tried the cake for yourself, you won’t fully understand what I mean.

What’s more, how do I convey that description to you with just a name? Just two words, or maybe 3. How can it be done?! Do I just give in and call this cake, The Most Amazing, Caramelly, Gooey, Tasty Plum Cake? I think not. Imagine saying that every time you talked about the recipe! That would drive me nuts. I’d have to shorten it, make an acronym for it. I could call it the MACGTP cake. Gee, that’s so much easier to say…

I think that settles it. It needs a proper name. Entrèe the Sugar Plum Fairy. Not literally, just metaphorically. It’s a cutesy name, that’s for sure, but it relates to plums, so it’s relevant! And I think the cutesy-ness of the name actually conveys something of the cake itself – it’s soft and gooey and a little bit cutesy, if it’s possible for a cake to be cutesy. And then it’s also a funny name because of my name – double win. (On a side note, I used to be called the Sugar Plum Fairy at primary school – double, double win).

Well that was the long way around, but I think we got there! And so, with much anticipation (I’m sure), I give you, the Sugar Plum Fairy cake!

Sugar Plum Fairy Cake

(aka, The most amazing, caramelly, gooey, tasty plum cake)
Serves 10-12 | Allow 1.5 hours

 

Ingredients

50g unsalted butter, chopped

110g brown sugar

6-8 plums, halved and seeded

185g unsalted butter, chopped, extra

220g brown sugar, extra

3 eggs

50g almond meal

75g self-raising flour

75g plain flour

Method

  1. Preheat the oven to 150ºC and line the base of a 22cm round tin (not springform!) with baking paper, set aside.
  2. Melt butter and sugar in a small saucepan over low heat until smooth. Pour over the base of the lined tin.
  3. Place plums, cut side down, on top of the sauce in the cake tin.
  4. Beat the extra butter and sugar in a stand mixer until pale and creamy.
  5. Add the eggs, one at a time and mix until mostly combined.
  6. Remove bowl from mixer and stir in the flours and almond meal with a large spoon or spatula
  7. Spread mixture into the pan, on top of the plums.
  8. Bake in the oven for about 1 hour, or until the middle of the cake springs back when lightly pressed.

 

Happy Baking!

 

Notes:

  • Don’t use a springform tin, unless you’re okay with it getting a bit messy! If you do use a springform tin, place it on a baking tray when it goes in the oven so it doesn’t leak caramel goodness all over your oven.
  • You can easily substitute peaches, apricots or nectarines if you like.
  • This cake will keep in the pantry for about 3 days, or a week in the fridge.
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