The recipe I got this cake from called it a kuchen, however to my knowledge a kuchen is a cake made with yeast as its rising agent and although, like this cake it is made with fruit, this cake is not made with yeast. So its a cake.
Its a lovely, easy and light cake and a great way to use up those beautiful summer plums though...
Summer Plum Cake (recipe credit Cake Bible)
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
pinch of salt
100g softened butter
2/3 cup castor sugar
2 large eggs
2 teaspoons vanilla essence
1/2 teaspoon almond essence
1/2 cup sour cream
5 large plums or 8 small/med plums, cut into quarters
1/4 cup castor sugar mixed with 1/2 teaspoon ground cinnamon
2 tablespoons butter, melted
Preheat the oven to 175 deg Celsius and line a 20cm baking tin with paper.
In a mixing bowl combine the dry ingredients.
In a separate bowl, and using an electric beater cream the butter and first measure of sugar together until light and fluffy. Add the eggs one at a time until combined then add the vanilla and almond.
Add the sour cream alternately with the dry mix and beat until smooth.
Spoon the batter into the baking tin and place the plums on top (in any pattern you choose).
Sprinkle the cinnamon sugar over the top and then brush with the oil.
Bake for 40 minutes, or until firm and springy to the touch.
Cool for 30 minutes before cutting.
This would be beautiful with a vanilla custard or a lightly whipped cream.