Dimply Plum Cake

This is one of my favourite cake recipes for a fruit-topped coffee cake for a number of reasons: it’s made with brown sugar so has a lovely caramel flavour that complements all fruits; the batter is thick enough to support the fruit on the top; it’s made with oil and butter so the cake is soft and moist even straight from the fridge.

I did make it with the recommended plums this time, but I’ve also made it with nectarines, pears and apples, usually without peeling them. You just need to keep in mind that the fruit should be tender after 35-40minutes of baking and cut the piece sizes accordingly.

Easy and versatile cake.