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


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


Hazelnut, plum and sour cherry cake
  • 1
    Preheat 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.
  • 2
    Beat 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.
  • 3
    Spread mixture into pan. Top with plums, cherries and nuts.
  • 4
    Bake for 1 hour or until a skewer inserted into the cake comes out clean. Cool cake in pan.


Serve drizzled with custard. Cake can be made 2 days ahead, store in an airtight container.

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