Plum tray bake with cheesecake ripple

I picked up this great recipe at Waitrose in September but I didn’t come around to actually bake it until the other day. This a real “Dagmar recipe” with two favourites: cheesecake and plums. I love the combination of moist sponge cake, creamy parts of cheesecake ripple and lovely juicy plums. You could easily subsitute the plums with another fruit depending on the season. Or add a spice, why not cinnamon or cardamom?

    Plum tray bake with cheesecake ripple
    (adapted from a Waitrose recipe, makes 10 squares)

    200 gram cream cheese
    1 vanilla bean, the interior
    3 tbsp caster sugar
    4 medium eggs
    175 gram butter, softened
    175 gram dark muscovado sugar
    200 gram flour
    1 tsp baking powder
    400 ripe plums, halved, stoned and roughly chopped

Icing sugar to dust the cake

Pre-heat the oven to 175 degrees C.

Grease and line a 28×18 cm shallow baking tin with baking parchment. Make sure that the paper comes higher than the rim of the tin.

Beat cream cheese, vanilla, caster sugar and one of the eggs with an electric beater, until smooth.

In another bowl, beat remaining eggs, butter, muscovado sugar, flour and baking powder with an electric beater for 2 minutes until creamy.

Spread half of the creamed flour mixture onto the base of the baking tin. Dollop half of the cream cheese mixture over it. Scatter with half of the chopped plums. Spoon the remaining creamed flour mixture on top and dot with the rest of the cream cheese mixture. Scatter the remaining plums on the cake. Bake for around 35 minutes until the cake has risen and is just firm to touch. Make sure not to over-bake. Dust the cake with icing sugar and serve it warm or cold with vanilla ice cream.

11 Responses to “Plum tray bake with cheesecake ripple”

    November 26th, 2008 01:02

    I love this. Fruit and the cheesecake ripple. Perfect for holiday entertaining.

  2. awoz
    November 26th, 2008 01:27

    Sounds lovely, I love plum and cheesecake too:)

  3. Anne
    November 26th, 2008 09:49

    Oh, it was delicious!!

  4. Cecilie Steffensen
    November 27th, 2008 23:27

    Finally a real “Dagmar recipe”, I agree with you! And by that I mean a cake-recipe to die for! Recipes like this is why I totally fell in love with your website last spring. I was searching for muffins recipes, and found your entry with Bilberry-Raspberry Fluffins. Wow! I have visited your website every week since. Keep up the good work!


  5. komarka
    November 28th, 2008 09:49

    Naprawde wspaniale polaczenie! Uwielbiam wszystko z sernikiem, ale niegdy nie pomyslalam zeby dodac go do placka ze sliwkami. Czuje, ze to bedzie przeboj kolejnego sliwkowego sezonu :)

  6. Justine
    November 28th, 2008 21:07

    Wow. That cake looks gorgeous. I bet it tasted as good as it looked. I might try it with apricots. Hmmm….

  7. Miri
    November 28th, 2008 23:26

    This cake looks divine, thanks for sharing!

  8. margot11
    November 29th, 2008 18:34

    Daga ,a przetłumaczysz mi ten przepis,na polski ?
    Bo bardzo bym chciała go zrobic-ciasto z sliwkami ,serem hm brzmi pysznie

  9. Cutecakes-Paulina
    June 23rd, 2009 13:30

    Men vilken underbar tårta! Du har jättefina tårtor på din blogg måste jag säga! Gott!

  10. Michaela
    July 22nd, 2010 18:56

    This is really incredible and I loveee it!Thank you for this recipe!
    Greetings from Germany,Michaela ;)

  11. Gekem
    September 8th, 2010 17:56

    I made this cake today and it came out perfect and taste delicious.
    Do you know if this cake freeze well, since it contains cream cheese?

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