The first time I ever tried this cake was 18 years ago … I had been invited to a morning tea and the lovely lady who hosted it offered us a “Plum Butter Cake” made by the famous Despina Tanner … a fabulous Perth based baker!

From first bite I was hooked … and have used this recipe many times since although I have adjusted it slightly for my own use.

Then in 2011 along came my Thermomix, and it took me a little while to convert the recipe successfully to it (see here).

Since then however I have found that when I wish to make the buttercake with fruit, the batter is slightly softer and lighter when done with a hand held electric beater.   So if I am making a plain butter cake to cut for layering or icing then I use the Thermomix method, and if I am making it to use with fruit then I use the hand held beater method.

Some may feel there is no difference in the end result, but this is what I have found works for me.

If you don’t have a hand held electric beater I would highly recommended you get one … they are really inexpensive, and whilst I may have long periods of time in-between use it is always there for me when needed.  The one I have is almost 20 years old now and still going strong.

You can use whatever fruit you like but my preference is for either plums (which is how I first experienced this cake), or pear halves with some form of berry/cherry (raspberry, blueberry, or sour cherry).

For simplicity and speed I use tinned fruit (this is usually a cake I make when I don’t have time to throw together anything else but want to offer something lovely and fresh from the oven), and whilst I love plums or pears many people I know will use peach or apricot halves too.  It is important that you allow the fruit to drain on kitchen paper first whilst you get the batter ingredients together.  And if you are using frozen berries/cherries take them out of the freezer first 30 minutes before baking to take some of the chill off them.

I also ensure that when using plums I remove the pip … whilst not many people worry about this I don’t want to risk anyone losing a tooth (or two) by accidentally biting onto one … to do this I use a small sharp knife and cut through the natural slit in the plum and slowly use my knife to dislodge the pip.  It may be that the plum will fall apart a little but I keep it together and still use it, as once its in the batter that holds it together.  The other option is to cut the plum in half anyway and use more of them to scatter over the batter … but I like to keep them whole placing them strategically around the cake.

Whilst the cake is baking the fruit you have used will drop to the bottom, so when you turn it out upside down onto your serving platter the fruit will be showing.  A light dusting of cinnamon sugar finishes it off and I can tell you honestly it is superb.  Everyone will love it.  Promise!

NB:  I use a combination of golden caster sugar and ground cinnamon for the cinnamon sugar … I have a “dusting” dispenser of it always on hand in the pantry.  To make fill 2/3rd of the container with sugar, then add a teaspoon of cinnamon at a time mixing it in until you have the strength you like (I love it with heavily scented cinnamon).  So stop once you like the look of it, and can smell the strength of the cinnamon in it.

Buttercake with Fruit

 

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Prep time

10 mins

Cook time

1 hour 20 mins

Total time

1 hour 30 mins

 

Sample of plum butter cake if using plums

Author: Gina @ The Passionate Pantry

Serves: 12 to 16 serves

Ingredients

• 250g butter, room temperature, cut into cubes
• 150g plain yoghurt
• 200g full cream milk
• 1 tsp vanilla bean paste
• 4 x 60g eggs
• 420g raw caster sugar, or plain caster sugar
• 400g self raising flour
• 40g custard powder
• 1 large tin fruit, drained on kitchen paper
• cinnamon sugar for dusting (see notes)

Instructions

1. Line the base and sides of a 26cm round springform cake tin (base measurement - spring form works best in this recipe) with baking paper
2. Preheat oven to 170 degrees fan forced and place rack into middle of oven
3. Place the butter into the container that you are going to mix the batter in (I use a large Tupperware mixing bowl as I can put it into the microwave ... see following point)
4. You want the butter to be just semi melted with some slightly liquid and the rest soft (looking like a lovely thick custard), and the easiest way for me to do this is to put the container with the butter into the microwave for 20 seconds to soften the butter down a little ... if it is very cold and the butter hasn't softened enough, then continue for another 5 seconds until you get the desired finish (see photo)
5. In another container add the yoghurt, milk, vanilla and eggs
6. In a large bowl sift the flour, sugar and custard powder (this is important to do)
7. Now you are ready to mix everything together
8. Firstly, use your electric mixer to mix the yoghurt/milk/vanilla/eggs for a few seconds
9. Then place the beaters into the softened butter and start mixing on medium speed until lovely and creamy
10. Slowly pour the dairy mixture into the butter and continue until it is all mixed in well
11. Once that is done remove the mixer for a minute and put aside
12. Add all of the flour mix to the liquid ... it will look like it is too much but all is okay
13. Place beaters into the mix and start beating, moving the beaters up and down and slowly incorporating the liquid from the bottom
14. Keep moving the beaters around beating for at least 2 minutes ... during this time you will see the batter start to come together and fluff up
15. Do not beat for any less than 2 minutes, but it may be that you will beat it for up to 3 minutes depending on the fluidity of your butter
16. Pour the batter into the cake tin and place your chosen fruit on top (I like to place my fruit strategically so that when the cake is turned out it looks nice and even, but you can do whatever pleases you)
17. Place cake into oven and bake for 1 hour and 10 minutes, check the centre of the cake and if necessary bake for a further 10 minutes (sometimes it takes less time, and sometimes more time, it all depends on the fruit being used but mostly I bake it for 1 hour 20 minutes)
18. Remove cake from oven and allow to rest for 15 minutes
19. Have your serving plate ready, place it over the cake and invert the tin so that the cake drops out onto it
20. Unclip the sides (but do not remove yet) and remove the base
21. Whilst the sides are still in place you can now move the cake around on your platter to ensure it is placed evenly on the plate
22. Remove the sides and dust with cinnamon sugar
23. Allow the cake to rest for another 30 minutes or so before dusting with cinnamon sugar again before serving
24. Keeps well in a covered container at room temperature for three to four days

Notes

You can use whatever fruit you like but my preference is for either plums (which is how I first experienced it), or pear halves with some form of berry/cherry (raspberry, blueberry, or sour cherry).

For simplicity and speed I use tinned fruit (this is usually a cake I make when I don't have time to throw together anything else but want to offer something lovely and fresh from the oven), and whilst I love plums or pears many people I know will use peach or apricot halves too. It is important that you allow the fruit to drain on kitchen paper first whilst you get the batter ingredients together. And if you are using frozen berries/cherries take them out of the freezer first 30 minutes before baking to take some of the chill off them.

I also ensure that when using plums I remove the pip ... whilst not many people worry about this I don't want to risk anyone losing a tooth (or two) by accidentally biting onto one ... to do this I use a small sharp knife and cut through the natural slit in the plum and slowly use my knife to dislodge the pip. It may be that the plum will fall apart a little but I keep it together and still use it, as once its in the batter that holds it together. The other option is to cut the plum in half anyway and use more of them to scatter over the batter ... but I like to keep them whole placing them strategically around the cake.

Whilst the cake is baking the fruit you have used will drop to the bottom, so when you turn it out upside down onto your serving platter the fruit will be showing. A light dusting of cinnamon sugar finishes it off and I can tell you honestly it is superb. Everyone will love it. Promise!

NB: I use a combination of raw caster sugar and ground cinnamon for the cinnamon sugar ... I have a "dusting" dispenser of it always on hand in the pantry. To make fill ⅔'rd of the container with sugar, then add a teaspoon of cinnamon at a time mixing it in until you have the strength you like (I love it with heavily scented cinnamon). So stop once you like the look of it, and can smell the strength of the cinnamon in it.

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