Recipe: Plum and Hazelnut Crunch Cake

This is the cake I spoke about in my previous post (Hello August) and is soo good I just had to share it. Inspired by Sunday afternoon boredom, a ripe punnet of Plums and whatever else I could find in my cupboard, the results are just amazing.

You will need: (this makes enough for approx 10 portions)

  • 150g Self Raising Flour
  • 150g Soft Butter
  • 150g Demerara Sugar (plus 3 tablespoons for the crunch)
  • 3 Eggs
  • 1 teaspoon Baking Powder
  • 150g Hazelnuts
  • 1 Punnet Ripe Plums
  • 2 tablespoons Maple Syrup
  • Loose Bottom Spring Form Cake Tin (approx 20cm)




  1. Preheat your oven to 175 degrees/ gas mark 4 and grease and line your cake tin with baking parchment.
  2. Cut 3 of your plums in half  (and remove the stone) for the top of the cake and roughly dice the rest, place to on side in a bowl.
  3. Roughly chop the Hazelnuts with a sharp knife and place in another bowl to one side.
  4. In a large bowl cream together the butter and sugar until light and fluffy. Beat the eggs and stir into the mixture.
  5. Fold in the flour and baking powder. Take 3 tablespoons of the chopped hazelnuts and add to the sugar reserved for the crunch and add the rest to the cake mixture.
  6. Add the chopped plums, drizzle in the maple syprup and fold in so evenly distributed throughout the mix.
  7. Pour the mix into the cake tin and level out. Top with the halved plums and the hazelnut/ sugar mix and bake in the oven for 50 mins until golden and firm to the touch.
  8. Leave to slightly cool and enjoy at your leisure.

This is great just served simply with a scoop of ice cream or dollop of cream and a perfect accompaniment to a hot brew.


2 thoughts on “Recipe: Plum and Hazelnut Crunch Cake

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