With sweetness purely from seasonal fruit, minimally processed ingredients and a soft, satisfying texture, this comforting cake is perfect for that in-between time, when the afternoon sun is still warm, but there’s definitely a hint of Autumn in the air.
September is a wonderful time for cooking seasonally – we’re approaching the harvest season, and late summer / early autumn fruits like figs, plums, apples and pears are incredibly versatile. Paired with cinnamon and coconut flour (which is literally just finely powdered coconut), this cake is comforting without being too heavy and sweet without being sickly (there’s enough of that to come in the next few festive months, after all!).
Have a go at this fun-to-make (and easy) recipe, which reveals itself right at the end when you turn the cake over to see oozing cooked plums and soft apple slices.
- 1 ½ cups coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup apple puree or 2 eggs
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 handful blackberries
- ¼ cup coconut oil (melted)
- 1 apple, cut into thin slices
- 4 – 5 plums, cut into thin slices
- 1 cup milk of choice
- If you do want to add extra sweetness to this recipe, pop in a few tbsp. agave or coconut sugar, or a few tsp stevia
- You’ll also need a cake or tart pan with a removable base. Like this one.
Pre-heat the oven to 175C and grease the baking pan with a little coconut oil
Slice the apple and plum into thin crescent – shape slices
In a large mixing bowl, add the flour, bicarb and baking soda, cinnamon and ginger, and stir to combine
Add the blackberries, apple puree or eggs, coconut oil, and half the milk and mix
Keep adding the milk whilst mixing until a thick batter forms
The batter doesn’t need to be runny at all. Coconut flour soaks up a lot of liquid so you can make quite a thick mixture – like the sort of thing you might use for muffins – and this will be perfect
Line the bottom of the baking pan with the apple and plum slices, in a circular / spiral type pattern
Sprinkle over a little more cinnamon
Pour or scoop in the cake mixture and smooth out the top
Place on the middle or bottom shelf of the oven and bake for roughly 45 minutes
Check by using your sense of smell, and gently pressing the cake to see if it’s done. If the cake is still very soft, leave it in there for another 15-20 minutes until the top is brown
Remove from the oven and leave to cool
Tip out of the baking pan so the cake lands fruit-side-up
Remove the pan and if it’s all gone to plan, the fruit should still be beautifully patterned on top!
Serve with a cup of tea, ice cream or yoghurt