The autumnal weather and the lovely foods of autumn always inspire me. I love pumpkin, English apples, and those end-of-summer fruits with their mellow tastes.
I made this in my slow cooker which means it stays really moist and the almond flavour came out nicely. The cake was topped after cooling with some warmed-up damson jam, more chopped plums, and a sprinkling of crunchy sugar topping.
Delicious at any time of the day!
170 g butter
180 g golden caster sugar
150 g self raising flour
3 eggs, medium
1 tsp almond extract
70 g ground almonds
0.5 tsp baking powder
80 ml milk
6 ripe plums, destoned and chopped
For the topping:
4-5 tbsp damson jam
1 tsp flour
1 tbsp butter
4-5 tbsp caster sugar
Cream the butter together with the sugar until soft and creamy.
Add the eggs one by one, beating between each addition.
Add the almond extract and baking powder, then fold in the flour and ground almonds.
Add half of the chopped plums to the mix.
Grease and line your slow cooker pot with baking paper or a large cake case.
Put the mixture in the cake case, then add the remaining plums on the top, pressing them in slightly.
Put on the lid and cook for 1-2 hours on high, until a skewer comes out clean. This took 1.5 hours in my slow cooker. A good tip when making a cake in the slow cooker is to put a tea towel under the lid, to catch water dripping off and stop it making the top of the cake go soggy.
Once done, allow the pot to cool slightly before removing the cake and placing it on a rack to cool.
For the topping, warm the jam in the microwave. Meanwhile, rub the butter, flour and sugar together in a small bowl until it looks like breadcrumbs.
Chop the plums and place them on the cake. Drizzle over the warm jam, then scatter as much of the sugar mixture as desired on top.
I am linking up with Janice’s Slow Cooked Challenge over at her blog Farmersgirl Kitchen - do visit to find lots of really tasty slow cooked recipes.
I’m also linking up with Lucy at Supergoldenbakes and #CookBlogShare, Bake of the week, Recipe of the week and Tasty Tuesdays.