Gardeners are so busy at this time of the year. Add a job and a few kids to the mix, and cake baking, which should be near the top of the priority list languishes way below.
Here’s the world’s most simple cake, especially for you my friends – I know you’re busy and I know you love cake.
Get ready
- Butter then flour a 20cm springform tin or a loaf tin
- Mix a cinnamon sugar topping together in a small bowl: 2 Tblspns of raw sugar + 2 tspns of cinnamon.
- Preheat the oven to 180°C conventional or 160°C fan
Ingredients
150g of your favourite flour. Its nice to substitute some of the flour with ground almonds
1 tsp baking powder
1 1/2 tsp of cinnamon or cardamon
150g dark brown sugar
pinch of salt
1 tsp vanilla
120g melted butter
2 beaten eggs
500g(ish) plums (or any stonefruit) sliced into thick wedges. Leave the skin on.
Method
- Whisk all the dry ingredients together
- Mix eggs, butter and vanilla and add to the flour, bringing the mix together until all the dry is incorporated
- Pour into the tin, smooth the top and pile the fruit on
- Sprinkle cinnamon sugar over
- Bake at 180 degrees until the side comes away from the tin and a skewer comes out clean. In my old oven this takes 50minutes.
This is best eaten on the day its made. If any cake is leftover, store it in an air tight container in the fridge.
HI Kath
I made your cake recipe on Sunday, but using blueberries instead of plums (had just picked 2.5kgs of them with young Kristin, so plenty to play with in recipes!). Wow!! Fantastic result thanks, family certainly want that cake again. Loved the fact that it was so easy, no fancy wancy ingredients that are not in the pantry – thanks for sharing with us all.
NB: I did need to cook it longer though – more like 1 hr – may be due to the fact that our oven door is minus the rubber surround at the moment, that no doubt keeps the heat in and constant.
Oh yes to blueberries – that would be amazing! Could even be called the easiest, but yummiest cake ever wouldn’t you say.
Happy baking!
Kath
Wanted to post a comment on your broccoli tart recipe, but couldn’t find a way.
Just want to say your pastry recipe is a winner! Tried with Spelt too. Excellent.
A Variation that has worked a treat for me …
pat your lovely pastry into large muffin (flexi) tray.
Mix: Fresh eggs (3 ish), dash of cream, milk, S&P, fresh herbs (dill, thyme, garlic chives), a generous amount of smoked salmon (I had some lovely manuka smoked fancy stuff), and fill and bake and EAT! the small tarts just fall out of the flexi tray and are delicious. Makes one tray of large muffin size based on your pastry recipe.
enjoy!
Thanks so much – I will be trying. Yes its a super pastry alright. Love those quick but nourishing teas 🙂
Thanks for this recipe Kath! I made it with white fleshed peaches and it was delicious 🙂
oh yum – the thought of that peach cake is making me drool!
Wonderfully quick and easy recipe. I made it for an after church lunch and it was enjoyed by everyone. I am very impressed, didn’t really believe mixing the batter up like that would produce such a moist cake.
It is surprising that simple can be so very good! Thanks Pam