Stone Fruit Yogurt Cake, until I realised that I was lacking the necessary semolina. Not one to be easily thwarted, I used polenta instead and carried on!
I wouldn't usually buy fresh plums at this time of year, as they have been trekked halfway round the world, but the checkout till at Waitrose kindly printed out a coupon for a pack of 6 'Perfectly Ripe' plums at half price. This recipe used three plums - they were quite large, weighing about 80g each, I seem to remember.
One of my baking books tells me that a 20cm round deep cake tin is equivalent to a 900g (2lb) loaf tin, so I hoped that half the quantities in Dan's recipe would be OK in a 450g(1lb) loaf tin. It was a near thing - the batter filled more of the tin than I was happy with, but fortunately the cake didn't rise too much. I made a couple of slight alterations to the recipe, but nothing that altered it substantially from the original.
90g caster sugar + 2 teaspoons extra
90g softened butter +15g extra
3 large ripe plums
1 large egg
1 teaspoon vanilla extract
80g full-fat Greek-style natural yogurt
85g plain flour
1/2 teaspoon cinnamon (optional)
1 teaspoon baking powder
Line a 450g loaf tin with foil, pressing it well into the corners without tearing it, and grease with a little of the extra butter. Dot the remainder of the extra butter over the base, and sprinkle over 1 teaspoon of caster sugar.
Preheat the oven to 180C.
Halve and de-stone the plums, and cut each half into 4 slices. Arrange about 2/3 of the plum slices in the base of the loaf tin, and sprinkle over another teaspoon of sugar. Chop the remaining slices of fruit into small pieces.
Mix the flour, polenta, cinnamon and baking powder together in a small bowl.
Cream the butter and sugar together until light and fluffy, then beat in the egg and vanilla extract, adding a spoonful of the flour mix to prevent curdling.
With the mixer on it's slowest speed, stir in the yogurt, followed by the rest of the flour mix.
Fold in the remaining chopped plums with a spoon, then transfer the batter to the baking tin.
Bake for about 60 minutes, covering for the last 15-20 minutes if the cake seems to be browning too quickly. A test probe should come out clean of cake batter, although you might hit a piece of fruit which will make the probe look damp.
Leave for 10 minutes, then turn out onto a plate and carefully peel away the foil. If any of the fruit topping becomes dislodged, it can be gently put back into place. Cool before serving.
The slices of plums on top of the loaf were a really pretty pink colour - it was lovely to photograph something which wasn't brown! There was just enough cinnamon to taste, without it overwhelming the plums, which were both sweet and sharp and gave the cake a fresh taste which I've been missing all winter!
Incidentally, I was pleasantly surprised at how tasty the plums were, but I think I still prefer to buy fruit as locally and seasonally as possible.