Oat and plum tea cake

Canned plums bring back memories of warmer days in this tea cake, which also includes oats and almonds to make a light and tasty dessert. Don’t be surprised at how quickly it disappears!
Oat and plum tea cake
1H 15M



1.Preheat oven to 180°C. Grease a 22cm springform pan and line base and sides with baking paper.
2.Drain plums, reserving ½ cup syrup. Halve and remove stones from 8 plums. Save remaining plums for [another use](|target=”_blank”).
3.Reserve 1 tablespoon of oats. Combine sugar and cinnamon in a small bowl. Reserve 1 teaspoon of the cinnamon sugar mixture.
4.Place spread and cinnamon sugar mixture in a small bowl and beat with an electric mixer until pale and creamy. Add eggs, one at a time, beating until well combined. Stir in flour, oats, buttermilk and reduced plum syrup until well incorporated. Pour mixture into prepared pan. Arrange plums on top, cut-side down. Sprinkle with almonds and reserved oats.
5.Bake for 55 minutes or until a skewer inserted in the centre comes out clean. Sprinkle with reserved cinnamon sugar mixture. Cool in pan.

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