CINNAMON PLUM SWIRL CAKE. Indulgence,

Plum & Cinnamon are the main stars of this delightful tea-time indulgence ...

Glorious tea-time cake with multiple layers of flavour & texture
'Oh my...absolutely fantastic and I love the cinnamon!' Campaign Manager

Stumbling upon punnets of fat purple plums for £1 (2018) is an unexpected supermarket pleasure and not to be wasted. 

This delightful tender, dense Swirl Cake, streaked with plum & cinnamon and dusted with coconut was the result.

You've probably seen versions of this cake in supermarkets but this one is superior in flavour and freshness and, being much bigger, is excellent value.  It's also low in preservatives and the wrong sort of fats. 

67 chose cinnamon as the dominant spice but could easily have gone for cardamon or dried or candied ginger.  If you're in a rush, home-made plum compote can be replaced by any fruit jam but reduce sugar by choosing something sweetened mainly with fruit or juice.  

Cost: £2 (2018 prices)
Makes: 20cm/8inch cake - 12 wedges, or more portions if cut in parallel slices  

Ingred:

Cake:   
  110gm/4oz softened butter
   85gm/30oz sugar

   2 room temperature eggs

   175gm/6oz plain flour
   1 1/2 tsp baking powder
   pinch salt
   2-3 tbsp milk

   couple of tablespoons dried unsweetened coconut

 Plum Compote
    4 decent sized plums
    1 tbsp plant or dairy butter
    1 tbsp brown sugar
    1 tsp cinnamon
    juice & zest of a small orange

Method:

1. Plum Compote (can be made 2 days ahead)

• if plums are not organic, soak in 9 parts water to one part white vinegar 20 mins; drain & rinse
• remove stones and cut into med dice
• melt fat in a frying pan over med-high heat 
• add plums & sugar; stir, cook until beginning to soften
• add cinnamon, orange zest & juice; cook a little longer until gently thickened 
• taste; depending on the plums, more sugar may be needed
• remove a generous third of the compote; set aside for later

2.  Cake

• prepare 21cm/8inch pan: circular - butter & flour, line bottom with greaseproof paper ; square - line with greaseproof paper
• preheat oven to 180c/350f/gas4
• beat butter & sugar till pale & fluffy; it will take a few minutes
• add eggs one by one, beating vigorously each time  
• combine flour, baking powder & salt
• on low, beat in 1/3 flour then beat in 1 tbsp milk; repeat until all flour is gone 

3.  Swirl pattern (kids can help with this)

• scrape one third of batter into pan, levelling it out as best you can
• dot teaspoons of plum compote - some more generous than others - over the top, leaving spaces in between
• add another generous third of batter; dot with teaspoons of compote
• spread remaining batter over; add a few spoons of compote; even out top with spatula 
• take a skewer or thin sharp knife an swirl it gently through the batter 
• Bake 50-55 mins or until cake is firm and well risen; cool 10-15  mins; place serving platter on top of tin and flip over.  Transfer to cooling rack. 

Blitz compote you have set aside until it's smooth; spread over the top of the cooled cake; scatter with coconut (if there's plenty of compote, the sides can be covered as well)

Serve in wedges or thick slices.

Tips:

• for more fibre and a hint of nuttiness, replace 50gms/1.7oz plain flour with wholemeal
• if you prefer something easier, try Plum Streusel Cake

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This recipe has been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.