Slow Cooker Plum and Almond Cake

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. My slow cooker plum and almond cake combines some of my favourite autumn flavours.

I made this cake 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. Can it get more autumnal than that!

This plum and almond cake is delicious at any time of the day! Great for dessert or a autumnal snack, it would also be lovely warm with custard!

Slow Cooker Cakes

I hope you have tried a slow cooker cake before. It’s something of an addiction of mine!

Simply line the slow cooker pot with baking paper or a cake tin (if it fits), pour in the cake mixture (whether from scratch or using a cake mix) and cook on high for 1.5 hours.

Check out my Slow Cooker archives for lots of slow cooker cakes and dessert recipes. To learn more about slow cooker cakes and bakes, make sure you read Baking in a slow cooker.

If you like this recipe, you might also like:

Slow cooker cheesy veggie cornbread

Slow cooker pistachio, honey and orange cake

Slow cooker white chocolate and lemon cake

 Pin my slow cooker plum and almond cake for later:

Slow Cooker Plum and Almond Cake

A delicious autumnal cake

5 from 1 vote

Print Pin Rate

Course: Baking

Cuisine: Slow Cooker

Keyword: plums

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

Servings: 6

Calories: 644kcal

Author: bakingqueen74

Ingredients

• 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
• 2 plums
• 1 tsp flour
• 1 tbsp butter
• 4-5 tbsp caster sugar

Metric - US Customary

Instructions

• 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.
  

Tried this recipe?Tag me @bakingqueen74 or use hashtag #bakingqueen74!

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.