This plum-cake is perfect for an afternoon cup of coffee or tea. Serve it with ice cream, crème fraîche or whipped cream.
For a 23 cm round pie dish
Preheat the oven to 170° C
- 225 g brown sugar
- ca 500 g plums
- 200 g butter
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 4 eggs
- 200 g flour
Lightly grease the pie dish and sprinkle the bottom evenly with one tablespoon of sugar.
Wash and half the plums and remove the stones. Then lay the plums cut side down in the pie dish.
In a large bowl, beat the sugar and the butter together until the mixture is smooth and creamy.
Add the cinnamon, the nutmeg, the beaten eggs and the flour and mix until the batter is light and fluffy.
Spoon the batter evenly over the plums.
Bake the cake in the middle of the oven for about 40 minutes, until the surface is golden brown and a toothpick comes out clean.
Remove the cake from the oven and let it cool in the pie dish for about 30 minutes.
Place a serving dish on top of the cake and carefully flip over, so that the plums are facing up.