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Butter Cake with Fresh Plums

Makes 1-8" cake


400°F - 450°F

cook time

30-35 minutes


225g (2 sticks) softened salted butter
225g (a generous 1 cup) granulated sugar
4 eggs
1 tsp vanilla
1 tsp baking powder
225g (a scant 2 cups) self-rising flour

Fresh plums, sliced


Fire up your Cru oven.

In the bowl of a stand mixer with a paddle attachment, or a medium mixing bowl, add the butter and sugar and cream on medium high speed for about 5 minutes, until fluffy. 

Then add eggs one at a time, making sure each is fully incorporated before adding the next one.

Add the vanilla and baking powder, mixing well.

Add all of the self-rising flour at once, then very slowly turn the mixer on to low and mix until the flour is just incorporated - do not over mix.

Pour batter (it will be thick) into a greased 8” cast-iron and spread evenly. Lay the plum slices on top of the batter.

You want your Cru oven to be at about 400°F - 450°F for baking the cake. 

Place the pan in the oven, the cover. Rotate every 7-8 minutes and bake for 30 minutes or until a toothpick pricked in the center comes out clean.


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