500g brown sugar
250 g soft, unsalted butter, chopped
12-15 plums, halved and stoned
2 teaspoons vanilla extract
250 g plain flour
2 teaspoons baking powder
160 ml cream
Combine 300 g brown sugar with 120 g butter in a heavy-based saucepan and stir over low heat until well combined and smooth. Remove from the heat and pour into a well-greased, round, 26cm cake tin, spreading evenly. Place the plum halves on top, cut-side down.
Using an electric mixer, beat the remaining butter with remaining sugar in a bowl until creamy. Add eggs, one at a time, beating well after each, then stir in vanilla. Sift combined flour and baking powder into a bowl with a pinch of salt. Fold dry ingredients into butter mixture, add cream and mix well.
Spoon mixture over plums and bake at 175°C for about 45-60 minutes, or until cooked when tested with a skewer. Stand in tin for 5 minutes before turning out on a plate.
Serve with creme fraiche.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours