PLUM CUP CAKES WITH OATMEAL AND ALMONDS

Plums, plums, plums, we are surrounded by plums. I like them best as they are but apart from making cakes with them, I have realized that here are some very interesting ways to use them and I think that I have to start experimenting a bit! But not today.

I also want to remind you that it is Paper Chef weekend right now and that this month I am the proud judge. It’s not going to be easy, I know that already, but I’m sure that it’s going to be both fun and interesting! So in order to make it harder, more fun and even more interesting for me you should participate! Because of some big holiday in the US (Labor Day?) you have until Tuesday noon Owen’s local time so there’s plenty of time to cook and create! Check out the rules and the ingredients at Tomatilla!

PLUM CUP CAKES WITH OATMEAL AND ALMONDS
10 rather big ones

5 small and sweet plums
125 g / 4.4 oz soft, salted butter
200 ml / 0.85 cup sugar
3 eggs
200 ml / 0.85 cup oatmeal flour (you can make it yourself by using a blender and whiz oatmeal bran until it’s like flour)
200 ml / 0.85 cup normal flour
1 tsp baking powder
10 almonds

- Stir butter and sugar until smooth.
- Add the eggs, one at a time, and stir until it is really smooth.
- Add the oatmeal flour and sift flour and baking powder to it and mix it well.
- Divide the plums in two and take away the kernels.
- Spoon the batter/ dough into the cup cake forms and then you put half a plum on top.
- Push it down a bit, sprinkle a large pinch of sugar over it and then you put an almond of top of the plum.
- Bake in a pre-heated oven (175°C/350°F) for about 10 minutes.