lemon and plum cake

Inspired by my sisters recipe for lemon and poppyseed ciambella and my memories of Babcia's awesome plum cakes, here is my version of a plum and lemon cake. The sweet plum centre goes beautifully with the tartness of the lemon drizzle icing. You could easily substitute the plums for blueberries, cherries or any other seasonal soft fruit. I love the simplicity and versatility of this cake recipe and the fact that it is all measured in cups and you don't need any sort of specialist equipment. The syrup and glaze stages are entirely optional. The cake is lovely and moist without them but it adds another layer of flavour, additional moistness and makes it look pretty.


NOTE: If you don't have a bundt tin use what tin you do have, I just really like the ring shape from a bundt tin, it's kind of nostalgic for me. If you use a different shaped tin or make smaller cakes please take care with the cooking time as it may be effected, the aim is slow gentle cooking to avoid burning.

Ingredients
Plum filling:

400g fresh or frozen plums, stoned and halved

1/2 cup caster sugar
NB: If you're feeling lazy you could substitute this stage with a good quality shop bought plum jam,

Cake:

1 cup soured milk (sour regular milk by adding the juice of a lemon)

1 cup oil
3 eggs
2 cups of caster sugar
3 cups of self raising flour
grated zest of 1 lemon
1 tsp lemon extract (optional)
a little milk if too thick
Pinch salt

Syrup:
1/4 cup granulated sugar
1/2 cup lemon juice

Glaze:
1/2 cup icing sugar
approx 2 tbsp lemon juice

1. Heat the plums and sugar in a saucepan until they start to break down then continue to cook over a medium heat until the mixture reduces to about 1 1/4 cups this will take about 15 minutes. If you want strain the plums trough a sieve to get a finer puree without the skins in. Leave to one side to cool.
2. Meanwhile grease a bundt tin, and dust it lightly with flour if you are concerned about the cake sticking. Preheat the oven to 180°C, 350°F. 
3. Place all the cake ingredients in a bowl and beat together using a wooden spoon or electric hand whisk until everything is well combined, if it’s a bit thick add a little extra milk. 
4. Pour 2/3 of the mixture into the tin, spoon the plum mixture in a ring around the tin taking care to not let it touch the edges, the cover with the remaining cake mix.
5. Bake in the oven for about 50 minutes until well risen and a skewer comes out clean.
6. Turn off the oven, and remove cake. Leave it to cool in the tin while you prepare the syrup by heating the ingredients together until the sugar has completely dissolved into the lemon juice.
7. With a skewer poke holes all over the cake and while the cake and syrup are still warm pour the syrup over the cake. Leave the cake to cool completely in the tin.
8. Once the cake has cooled mix together the glaze ingredients until smooth. Turn the cake out on to a plate and drizzle with the lemon icing. If you're feeling fancy decorate with a little lemon zest or seasonal berries.