Uummmm! The fruits of late summer and fall are so great to add to cakes. We just went blackberry picking and got more than 3kg to take home and eat and freeze for later use.
We also got some golden plums and blue plums which are both delicious in cakes.
So we decided to bake some cakes with all our fruits.
Here is a super easy recipe that anyone can make in no time.
190 g (1 1/2 cup) flour
45 g (1/2 cup) finely chopped almonds, plus extra for coating the pan
1 teaspoon baking powder
1 teaspoon vanilla sugar
1/4 teaspoon fine salt
225 g (1 cup) coconut oil, plus extra for coating the pan
220 g (1 cup) brown sugar
5-6 plums, cut in half and pit removed
1 large handful blackberries
3 tablespoons cinnamon sugar
Mix all the dry ingredients in a bowl.
In a mixing machine add oil and sugar and mix with whisk attachment till lighter and fluffy. Add one egg at a time and mix well in between each.
Change attachment from whisk to paddle and add half the flour, stir slowly till combined and add the rest.
Wash the berries and plums, cut in half and remove pit.
Heat the oven to 175 C (350 F).
In a 24 cm (9 inch) spring pan place a piece of parchment paper in the bottom and coat bottom and sides with coconut oil.
Sprinkle finely chopped almonds over bottom and sides till everything is coated.
Pour the batter into the spring pan and gently spread it to cover the whole pan.
Add the blackberries and press them slightly down into the batter. Then add the half plums with the skin side up and press them down into the batter.
Sprinkle cinnamon sugar over top and bake in the oven for about 50-65 minutes till done.
Test with a toothpick too see if the cake is done. Stick it in the cake and if it comes out clean, the cake is ready.
Let cool for a little bit before serving with ice cream, sour cream or simply as is.