Plum Cake

Updated: 9 April 2014 | Author: Bulla Dairy Foods

Morning tea for me

Method (pre-heat oven 170c)

  1. Beat the Bulla Sour Cream, butter, sugars and cinnamon together in a large mixing bowl until creamy and well combined.
  2. Gradually add the beaten egg to the mix beating well after each addition.
  3. Fold through the flour until well combined. Finally stir through the combined water and bi-carb soda and 4 roughly chopped plum halves.
  4. Pour the mixture into a greased and lined 24cm spring form tin and decorate the surface with the remaining plum halves.
  5. Bake in a pre-heated oven 170c for 45 minutes or until golden and cooked when tested.
  6. Serve warm or cold with a dollop of Double Thick cream and a sprinkle of cinnamon sugar.
Plum Cake


  • 200ml Bulla Premium Sour Cream
  • 150g butter
  • 100g castor sugar
  • 100g dark brown sugar
  • 1 tsp cinnamon
  • 3 eggs, beaten
  • 2 cups self raising flour
  • 1 tsp bi-carb Soda
  • 1 tbsp boiling water
  • 1 x 800g can Dark Plums drained & halved
  • Bulla Double Thick cup cream to serve
  • 1 tsp cinnamon sugar to serve

Prep Time: 10 minutes
Cooking Time: 50 minutes

Pear, peaches or apricots may be used in place of plums.


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