Plum and Fig Loaf Cake

Plum and Fig Loaf Cake

There’s no denying that a cup of tea and a slice of cake in the afternoon is the 3pm sugar craving we all pine for. The ritual of enjoying the two together is the perfect way to pause and take a moment to enjoy this simple pleasure. With the new season of The Great British Bake Off about to start in the UK (eek), this recipe is the perfect reason to dust off your apron and spatula and prove to all your family and friends you could have been a worthy contestant! 

A loaf cake has to be one of my favourite cakes to make as I love how it locks in moisture and has a much more even rise and texture throughout. This particular recipe celebrates the end of the delicious summer fruits we have all had the pleasure of enjoying. If you can still get your hands on some ripe figs, plums and nectarines, I highly recommend giving this a go, however, this recipe can be easily adapted to suit either your taste or the seasonal fruit available.

The addition of buttermilk in this recipe makes it incredibly soft and moist (yes, I said the word moist). You definitely won’t get a soggy bottom or a dry and crumbly cake. It's simple, completely fuss-free and delicious. What’s more to love?! 

I suggest enjoying it with a hot beverage of choice, cup of builders tea for me - curled up on the sofa whilst getting cosy in your Piglet PJs. As always, we would love to see your delicious creations or hear what you think about the recipe and what you would like to see next!

Ready! Steady! Bake!  

Ingredients 

  • 1 1/2 cups all-purpose flour 
  • 2 tsp baking powder 
  • 1/2 tsp salt 
  • 1 cup sugar 
  • 1 stick (8 Tbsp) unsalted butter, melted 
  • 2 eggs 
  • 1/2 tsp vanilla extract 
  • 1/2 tsp almond extract  
  • 3/4 cup buttermilk  
  • zest of 1 lime 
  • 1 peach, quartered 
  • 2 plums, quartered 
  • 3-4 figs, sliced  
  • 2 Tbsp light brown sugar  

Method

- Preheat the oven to 170c / 350f. Line and grease a standard size loaf pan. 

- In a large bowl combine the flour, baking powder, and salt. 

- In a separate bowl cream the sugar and butter. Beat in the eggs one at a time, then add the vanilla and almond extracts — mix well till combined. 

- Add the wet ingredients into the dry flour mixture and pour in the buttermilk.

- Add the lime zest and mix till it comes together. It will be a lumpy batter. 

- Pour the cake batter into the prepared loaf pan and top with cut fruits. Sprinkle with light brown sugar. 

- Bake for 50 - 60 minutes until the cake is set and a cake tester comes out clean.

 

Images and recipe by Noreen Wasti 

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