Hazelnut, plum and sour cherry cake
This cake will have you coming back for more- packed full of crunchy hazelnuts, sweet plums and sour cherries, this is sure to be a family favourite!
- 30 mins preparation
- 1 hr cooking
- Serves 12
Print
Ingredients
Hazelnut, plum and sour cherry cake
- 125 gram butter, softened
- 1 teaspoon vanilla extract
- 1 1/4 cup (275g) firmly packed brown sugar
- 3 eggs
- 3/4 cup (110g) plain (all-purpose) flour
- 3/4 cup (100g) self-raising flour
- 1/2 cup (125ml) milk
- 1/2 cup (50g) ground hazelnuts
- 6 small plums (270g), halved, stones removed
- 1/4 cup (40g) dried sour cherries
- 1/4 cup (35g) roasted, peeled hazelnuts, chopped coarsely
Method
Hazelnut, plum and sour cherry cake
- 1Preheat oven to 160°C/325°F. Grease a 20cm x 30cm rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm over sides.
- 2Beat butter, extract, sugar, eggs, sifted flours, milk and ground hazelnuts in a medium bowl with an electric mixer on low speed until just combined. Increase speed to medium; beat for 2 minutes or until mixture is smooth and changed to a paler colour.
- 3Spread mixture into pan. Top with plums, cherries and nuts.
- 4Bake for 1 hour or until a skewer inserted into the cake comes out clean. Cool cake in pan.
Notes
Serve drizzled with custard. Cake can be made 2 days ahead, store in an airtight container.