Slow cooker plums & almond cake
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5 from 2 votes

Slow Cooker Plum and Almond Cake

A delicious autumnal cake
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 Lucy Allen | BakingQueen74

Equipment

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

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.

Nutrition

Calories: 644kcal | Carbohydrates: 79g | Protein: 9g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 149mg | Sodium: 261mg | Potassium: 270mg | Fiber: 3g | Sugar: 54g | Vitamin A: 1210IU | Vitamin C: 9.6mg | Calcium: 87mg | Iron: 1.3mg