This Plum and Blackberry cake has a soft and tender crumb bursting with fresh plums and blackberries and its topped with sliced almonds. It comes together in no time and is the perfect late summer and fall dessert!
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Why you will love this plum and blackberry cake
I love baking with fresh stone fruit and this Plum and blackberry cake is the perfect late summer dessert. Made with fresh ripe plums and plump blackberries this cake has a buttery tender crumb and is the perfect accompaniment for an afternoon tea or coffee.
Made with simple ingredients and very minimal prep time, it is a delicious cake sure to impress anyone!
Ingredient Notes
- Butter- Use room temperature butter.
- White Sugar- Use white granulated sugar
- All purpose Flour- I used unbleached all purpose flour
- Eggs- Use large room temperature eggs.
- Yoghurt- I like to use plain yoghurt.
- Vanilla Extract- Use pure vanilla extract
- Blackberries- I used fresh plump blackberries for this cake
- Plums- I use fresh sliced plums
Step By Step Instructions
Start by Pre heating your oven to 350F/170C. Grease and line an 8 inch/20cm circular cake pan with parchment paper.
Step 1:Sift the dry ingredients. In a large bowl sift the all purpose flour, baking powder, baking soda and salt. Set aside.
Step 2:Beat the butter and sugar. In the bowl of your stand mixer or in a bowl using a hand mixer beat the softened butter and sugar for 3-4 mins on high speed till light and fluffy and sugar is completely dissolved.
Step 3:Beat in the eggs. Add the eggs one at a time to the butter/sugar mixture and whip until well combined for 3-4 mins making sure to scrape the sides of the bowl
Step 4:Beat in the vanilla and yoghurt. Beat the vanilla and yoghurt on medium low speed until well mixed.
Step 5:Add the dry ingredients. Gently beat the dry ingredients until you see no dry spots in the batter.
Step 6: Fold in the blackberries. Carefully fold in the blackberries making sure not to deflate the cake batter
Step 7:Bake the cake. Pour the cake batter into the prepared pan and top with the sliced plums, remaining blackberries and sliced almonds. Bake the cake for 40-45 mins until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool completely on a wire before slicing.
Expert Baking Tips
- Always spoon measure your flour: If you don’t have a kitchen scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Use fresh blackberries: I wouldn’t recommend using frozen blackberries here they.
- Toss the blackberries in a little flour before adding to the cake batter.This would prevent them from sinking to the bottom of the cake.
- Don’t overmix the batter: Over mixing the strawberry cupcake batter will result in a dense crumb.
FAQ’s
Can I use a different berry?
Yes, you can try using blueberries or even fresh raspberries in place of the blackberries
Can I use a different stone fruit?
Yes, you can use apricots, peaches or any other stone fruit of your choice.
Can I replace the yoghurt?
Yes, If you don’t have yoghurt you can use sour cream instead.
Storing & Freezing
Since this Plum blackberry cake has fresh fruits, its best stored in the refrigerator. However you can store the cake at room temperature in a sealed container for a maximum of 1-2 days.
Fridge: You can store it in the fridge for 3-4 days. Let it soften and come to room temperature before serving!
Freezer: Cut it into slices then wrap them as a whole or individually store them in a freezer bag or container for up to one month.
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe📖
Plum & Blackberry Cake
Equipment
- Electric Mixer
Ingredients
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ stick butter softened
- 1 cup sugar
- 2 eggs
- ½ teaspoon vanilla
- ½ cup yogurt
- 1-2 plums sliced into wedges
- 6 oz blackberries
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 350 F/175°C. Butter and line the base of a 8 inch (22cm) round cake tin with parchment paper.
- Sift the flour, baking powder and baking soda together in a bowl. Set aside.
- 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.)
- 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, blackberries and sliced almonds.
- Bake for about an 40-45 or until cake is golden and a toothpick comes out clean from the center of the cake.Let it cool for 30 minutes before serving.
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