Rustic plum cornmeal cake

This summer has been fairly poor for our Marjorie plum tree, a reasonable crop was developing but then we had a freak wind storm, followed by drought and then rain, so I had to do battle with the local wasps to snaffle enough plums to make this cake. I love English plums but the season is very short and unless you can get your hands on a supply from a generous local grower making jam or any type of preserve can be an expensive business.

I decided to make this cake to showcase my plums and combine them with a tasty polenta cake recipe I had been meaning to bake for sometime. The plums impart a delicious moist tang to each slice and provide colour to a very plain bake.

Stunningly simple and very rustic this cake needs no more embellishment than a light dusting with icing sugar.

So lets bake and create a beauty

What you need

• Oil Spray for the tin
• Couple of English plums - cut into segments, stoned removed
• 175g softened salted butter
• 225g caster sugar
• 3 eggs - free range, beaten
• 150g fine cornmeal / polenta (ensure gluten free)
• 100g gluten free flour - plain
• 2 tsp xanthum gum
• 1/2 tsp baking powder
• Icing Sugar (optional)

Round loose bottomed cake tin - oil sprayed and base lined 

What you do

• Pre heat the oven to 180c
• Cream the butter and sugar in a stand mixer until light and fluffy
• Now add the rest of the ingredients (except the plums and icing sugar) to the mixture and mix until well incorporated.
• Pour into the prepared tin and artistically arrange to plum segments on the top of the cake
• Place in the oven and bake for 40-50 minutes until golden, well risen.
• Cool in the tin
• Once cool remove from tin and serve (optionally sprinkled with icing sugar)

I am linking up to this months Alphabakes hosted by Caroline Makes and The More than the occasional baker in rotation. This month's them is P - for plums and polenta in my case.

And also bake of the week created by Casa Costello and hosted this week by Hay in a Day