The harshness of Summer has started to fade, and the gentle breeze of Autumn is making itself felt.
After a long, hot and sometimes oppressive Summer this year, I am welcoming the ease of a more forgiving season. With change in the air comes a change of palate; the desperate need for refreshment is making way for more homely comforts and glimpses of sweet spices and buttery aromas.
This cake seems to match the natural progression of the new season, with the overlap of plums and pomegranates, and the warm sweet fix taken care of with an oozing butterscotch sauce balanced by the tartness of pomegranate syrup. Rosy red and full of a gentle sense of decadence; a simple yet grand way to welcome the clear air and crisper nights. Devour it whilst still warm and sticky or at room temperature with some thick cream or creme fraiche.
Thanks Autumn for arriving, and for bringing cake 🙂
Plum and Pomegranate Syrup Cake
170g butter, softened and divided into two equal parts
160g brown sugar
1 tablespoon honey
8 or so plums, quartered
180g plain flour
2 teaspoons baking powder
1/2 teaspoon ground cardamon
1/2 teaspoon ground cinnamon
1 tablespoon pomegranate syrup
pinch of salt
130g caster sugar
1 teaspoon vanilla paste, or seed from 1 vanilla bean
Preheat your oven to 180°C. Place a tray in the bottom of the oven to catch any sneaky drips that may ooze from the delicious cake you are about to create.
Grease and line a 21cm springform cake tin.
In a frying pan over a medium heat, melt one half of your butter (85g) along with the brown sugar and honey. Stir vigorously with a wooden spoon or whisk until you have a luscious thick butterscotch sauce. It will be tempting, but don’t dip your finger in – it’s hot! Set aside.
Place flour, baking powder, salt and spices into a bowl and whisk to combine. In a separate bowl, cream the other half of the butter (85g) and the caster sugar until pale and fluffy. Add the eggs one at a time and beat until homogenous – you can add a tablespoon or two of the flour if the mixture is curdling and being stubborn. Once it is looking smooth and creamy, gently fold in the remaining flour mixture and milk, until smooth and luscious once again.
Pour your delicious thick butterscotch sauce into the base of the prepared tin. Scatter with the quartered plums until the base is completely and generously covered. Drizzle the plums with the pomegranate syrup.
Now pour the cake batter into the tin, and smooth the top with a palette knife.
Bake for around 1 hour, or until a skewer inserted into the cake comes out clean. Cool in the pan before inverting directly onto your serving plate. Choose a plate that has a bit of a lip, as there will be an abundance of delicious butterscotch goodness, and you wouldn’t want to waste any.
This cake has it all – buttery cake base, soft baked fruit and sticky sweetness. If you like things a little more tart, add an extra drizzle of pomegranate syrup to the top once it is on your serving plate (I did). And if you have a lush pomegranate at hand’s reach, then sprinkle some of it’s beautiful jewels on top.