I first made these about a week ago and due to popular demand have made them 3 times since. I like them hot with cream but they get eaten hot or cold and really quickly disappear. Because we are a gluten free household I use gluten free flour but this can be replaced with ordinary flour. This recipe will make six big cakes. For smaller cakes you will need more plums.
3 plums – not too ripe or they will just go mushy. I like the tartness of using quite unripe plums that are really firm
Jam – I use any jam we happen to have in the house
125 grams butter
3/4 cup of caster sugar
2 eggs beaten lightly
1 teaspoon of vanilla essence
2 cups of self raising flour
1/4 cup of milk
1/4 cup of yogurt
Making the jammy cakes
Butter the insides of a cupcake or muffin tin and then line the cake moulds with baking paper as well – now here I cut the baking paper from the corners to near the middle so the sides will fold into the moulds without creasing.
Place a dessertspoon of jam in the bottom of each mould.
Halve the plums and put each half into the bottom of the mould, pressing down so the jam spreads around the plum.
Now make the batter. Cream together the sugar and butter until fluffy. Add the beaten eggs a little at a time, beating well after each addition. Add 1 cup of flour and stir in, add the milk and stir in, add the next cup of flour and stir in then add the yogurt and stir into the batter. Finally stir in the vanilla essence.
Place enough batter into the cake tin to cover the plum, you may need to spread it around. Next place a dessertspoon of jam over the batter and spread it around. Add another layer of the batter and spread it around to finish off.
Bake in a moderate oven for 25 minutes.
Remove the cakes but leave them in the moulds for 5 minutes.
Remove the cakes by turning them upside down on a wire cooling rack or on a tray and remove the baking paper. Serve the cakes upside down.