Plum and Blackberry Cake

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(32)

A Note from Feedfeed

Stone fruit season is upon us, and this cake is ideal to use up those plump and juicy plums. This cake is thick and fluffy and filled with fresh plums and blackberries. It's the perfect cake to have for breakfast or tea-time. Sprinkle some sliced almonds at the end for a crunchy bite. 

For similar recipes, check out our Cakes feed edited by @Saltedhoney.co, featuring this amazing Strawberry Vanilla Cake by @Charmerkitchen and this Blueberries And Cream Cake by @Stephaniesweettreats.

 

Jump to Section
  • Recipe Card

Recipe Card

ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 stick butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup yogurt
  • 2 plums, sliced into wedges
  • 6 ounces blackberries
  • 1/4 cup sliced almonds, garnish

Method

  • Step 1

    Preheat the oven to 350 F/175°C. Butter and line an 8 inch round cake tin with parchment paper.

  • Step 2

    Sift the flour, baking powder and baking soda together in a bowl. Set aside.

  • Step 3

    Using a stand mixer or a bowl and hand whisk, beat butter, sugar, and eggs on high speed until light in color. Add vanilla and yogurt. Continue beating until creamy (around 1-2 minutes.)

  • Step 4

    On low speed, mix in the flour mix until combined. Add half the cake batter to pan and add some blackberries and few slices plums. Add the leftover cake batter and top with the remaining sliced plums and berries. Sprinkle sliced almonds on top.

  • Step 5

    Bake for about an hour – until cake is golden and a toothpick comes out clean from the center of the cake.Let it cool for 30 minutes before serving