Plum & Blackberry Cake
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!
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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