As this bakes, the juices from the plums trickle through to the base, making a deliciously succulent, fruity cake. Serve it with crème fraîche or ice cream.
225g/8oz/2cups unbleached white bread flour
5ml/1tsp ground cinnamon
40g/1½oz/3tbspcaster (superfine) sugar
5ml/1tspeasy bake (rapid-rise) dried yeast
icing (confectioners’) sugar, for dusting
Pour the milk into the bread machine pan and add the egg. If the instructions for your machine specify that the yeast is to be placed in the pan first, simply reverse the order in which you add the liquid and dry ingredients.
Sprinkle over the flour, ensuring that it covers the milk and egg completely. Add the ground cinnamon. Place the salt, sugar and butter in separate corners of the bread pan.
Make a small indent in the centre of the flour (but not down as far as the liquid) and add the yeast.
Set the bread machine to the dough setting; use basic dough setting (if available). Press Start. Lightly oil a 27 × 18cm/10½ × 7in rectangular baking tin (pan) that is about 4cm/1½in deep.
When the dough cycle has finished, remove the dough and place it on a lightly floured surface. Knock it back (punch it down) gently, then roll it out to fit the tin. Ease it into position.
Cut the plums into quarters and remove the stones (pits). Arrange on the dough, so that they overlap slightly. Cover with lightly oiled clear film (plastic wrap) and leave in a warm place for 30—45 minutes, to rise. Meanwhile, preheat the oven to 190°C/375°F/Gas 5.
Bake the cake for 30—35 minutes, or until golden and well risen. Dust with icing sugar and serve warm.