Slow Cooker Plum and Almond Cake

5 from 5 votes

A delicious autumnal cake with fresh plums and almond, baked in your slow cooker.

Course Baking

Cuisine Slow Cooker

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 644kcal

Cream the butter together with the sugar until soft and creamy.
170 g butter, 180 g golden caster sugar
Add the eggs one by one, beating between each addition. Add the milk.
3 eggs, 80 ml milk
Add the almond extract and baking powder, then fold in the flour and ground almonds.
150 g self raising flour, 1 tsp almond extract, 70 g ground almonds, 0.5 tsp baking powder
Add half of the chopped plums to the mix.
6 ripe plums
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.
4-5 tbsp damson jam, 1 tsp flour, 1 tbsp butter, 4-5 tbsp caster sugar (superfine sugar)
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.
2 plums