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.
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Pin my slow cooker plum and almond cake for later:
Slow Cooker Plum and Almond Cake
- 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
- 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.