One of my favourite fruits to bake with would have to be plums. We have a blood plum tree that treats us to sweet juicy plums with a gorgeous dark red flesh. Come summer when it’s really too hot to be baking I’ll still be in the kitchen whipping up some yummy plum treats. My favourites are these Plum Muffins, this wonderful Plum Torte, and of course this delicious Plum Crumble.
Last year the tree was so loaded with fruit we were struggling to keep up. There are only so many you can eat fresh off the tree and lots of plum desserts are bad for the waistline! So I decided to try freezing some, and I was so glad I did. I froze about 3kg of chopped plums which has meant that all through winter we’ve been enjoying our favourite plum recipes!
When I saw this apple slice recipe I immediately thought of the plums in the freezer. However I have made a couple of adjustments to the recipe so I have called my version a cake rather than a slice.
Just as I’d hoped the plums turned out wonderful with this cake. The sweetness of the cake and the tartness of the plums just seem to work so well! I can’t wait to try this cake with fresh plums in summer!
I’ve made this recipe a few times now and I’m pretty sure this cake would be great with any fruit. Tinned apple works just fine, I used a 400g tin of pink lady apples and the cake was delightful! The original slice recipe used raw apples, and I am sure that would also work just fine with this recipe.
I’m keen to try it with apricots, I think either tinned or fresh, would work well. As would summer berries like raspberries or blueberries. Maybe even rhubarb or peaches – the possibilities are endless actually!
This recipe is great as a snack cake but it can also double as a dessert cake. Try adding some whipped cream to make it feel really indulgent! Or if you warm it up in the microwave for a few seconds and then top it with a scoop of ice cream you’ll be in heaven! Trust me I know from experience!
- 400g of chopped fruit of choice (can be fresh, frozen, or tinned)*
- 2 cups of self raising flour
- ½ cup of sugar
- 1 teaspoon of ground cinnamon
- 125g of melted butter
- ⅓ cup of milk
- 1 egg
- 1 teaspoon of vanilla extract
- 1 – 2 tablespoons of extra sugar for sprinkling on top (optional) **
- Line a 20cm x 30cm (8 x 12 inch) rectangular slice tin with baking paper and preheat oven to 180 °C (350 °F).
- Place the flour, sugar, and cinnamon into a large mixing bowl and stir to combine.
- Add the fruit and stir to coat.
- Now add in the butter, milk, egg, and vanilla and mix thoroughly.
- Press mixture into prepared tin and sprinkle with extra sugar if using.
- Bake for 30 – 35 minutes or until golden brown and a cake tester/toothpick inserted into the middle comes out clean.
- Allow to cool in tin completely before removing and slicing. ***
** I have made it without the extra sugar and it is still very nice!
***Cake firms up and is less likely to crack when removing from the tin if it is cold. However if you are like me and you can’t wait that long cut some while still in the tin and serve!
(Nutritional information calculated using apple as the added fruit.)