Today is a pretty special blog post for me – it’s my 1st Blogiversary! One year ago today I hit publish on my first blog post, not really knowing what I was going to write about or how long I would keep this up, but here I am a year later still tapping away at the keyboard and having a great time doing it!
I have ‘met’ some lovely people over this part year and I’m pretty excited about where I might take this little blog in the year to come. There will always be lots of food posts of course, but now that I have moved into my little apartment I want to share more adventures in trying to live as sustainably as possible in my new home. If there’s anything in particular you’d like to hear about please let me know!
I was trying to work out what to cook for this post and B suggested I should make a plum pie in honour of my blog name and whilst I had a rather large supply of plums thanks to my parent’s trees I decided on a plum cake instead as pie seemed too much of a winter dish for this crazy heat we’ve had lately in Melbourne – so an upside plum cake it is! Plus, I think cake is a more appropriate food to celebrate the blogiversary than pie anyway!
I adapted this recipe from Taste by lowering the sugar content and adding a few extra ingredients and it was really delicious. It didn’t quite turn out like the one in the photo of that recipe as I didn’t have all blood plums as my parents have a few different varieties growing – I don’t think it matters too much though! Anyway, enough talking about myself, let’s get to the food!
- 175g butter
- 1/3 cup brown sugar
- 800g firm plums
- 2/3 cup caster sugar
- 1tsp vanilla essence
- 3 eggs
- 1/2 cup almond meal
- 1/3 cup desiccated coconut
- 1tsp ground cinnamon
- 1 1/2 cups self raising flour
- Preheat oven to 180C and grease and line a 22cm round cake pan
- Melt 50g of the butter and spread evenly in the base of the pan then sprinkle with the brown sugar
- Halve the plums and remove the stone then place skin side down over the butter and sugar to cover the base of the pan
- Beat the remaining butter with the caster sugar and vanilla essence until pale and creamy then add eggs one at a time, beating well with each addition
- Fold in the almond meal, coconut, cinnamon and flour until just combined. Spoon over the plums and spread to smooth
- Bake for 40-45 minutes, until a skewer comes out clean. Rest in the pan for 10 minutes before turning out onto a plate
Delicious mix of cake and the juicy, slightly tart plums on the top – perfect!
Thanks so much for reading my little blog this past year, I love hearing from you all here, on the I Spy Plum Pie facebook page, twitter & instagram. What would you like to see more of this year? I’d love to know!