220 g butter at room temperature chopped
1 ⅓ cups brown sugar
2 tbsp raspberry jam
6 plums pitted and cut into wedges (8 wedges apiece)
⅔ cup caster sugar
1 tsp vanilla extract
1 ¼ cups self-raising flour
¾ cup buttermilk
- Grease and line the base and sides of a deep 20cm round cake pan with baking paper. Place 100g of the butter and the brown sugar into a small saucepan and stir over low heat until the butter has melted. Add the jam, bring to a simmer and cook for 3 min or until the sugar has dissolved. Pour mixture into the base of the prepared cake pan and let it cool completely.
- Preheat the oven to 180°C (160°C fan forced). Arrange plum wedges over base of the pan in a circular pattern to cover. In a large bowl, beat the remaining butter and caster sugar with electric beaters until light and fluffy. Add eggs one at a time, beating well between additions. Beat in the vanilla extract.
- Add self-raising flour and buttermilk alternately into the butter mixture until just combined. Spoon the batter into cake pan over the plums. Bake for 1 hr- 1 hr 10 min or until cooked when tested with a skewer. Cool in the pan over a wire rack for 30 min before turning out onto a serving plate. Serve warm with vanilla yoghurt or custard.