I used plums but feel free to use any fruit you'd like. It's a very forgiving, and rustic, recipe. And don't worry if the batter seems mostly fruit. That is the way it's supposed to be. Don't forget to dot it with butter. I often forget and it's much better with!
Ingredients
2 eggs
1/4 cup milk
1/2 cup sugar
1/2 cup Demerara sugar plus 2 tablespoons 1/4 tsp salt
Grated zest from 1 lemon (optional)
1.5 cups whole wheat flour
2 pounds plums, pitted and quartered
a 9 inch round cake pan or spring form pan
1/4 cup / 50 grams butter (plus more for greasing pan)
Instructions
Preheat oven to 375F/180C
Butter and flour your plan, and cover the bottom with a round of parchment. This isn’t 100% necessary, but it does make sure the cake doesn’t stick.
Beat the eggs and milk together in a bowl. Add sugar, salt and beat.
Add flour and lemon zest, mixing it well. This batter will be very thick. Add the fruit to the batter, mixing gently but well. It will seem like it is mostly plums, which it is. That’s ok.
Put batter into pan, leveling it off with the back of a spoon.
Dot with bits of butter, pushing them into the batter with your finger. Sprinkle the top of the cake with about 3 tablespoons of Demerara sugar.
Bake for about 45 minutes, or until top is lightly browned. Let cool before running a knife around the edge to get out of pan. Although it is a very moist cake, a scoop of vanilla ice cream doesn’t hurt.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2021/08/plum-cake/