Even though Indian summer has made a strong comeback, there are definite signs of autumn. Mushrooms, apples, grapes, and yes, plums! We didn't harvest this many this year, or lets say, a lot of plums came with a little unwanted house worm cozying up inside. But some of them luckily made it into my kitchen and into this cake.
And lucky I was, cause this recipe was actually written at the request of a very dear friend of mine, who recently decided to go vegan and instructed (yes, she was very firm) me to come up with a way to combine several of her current food crushes: banana bread and plum-cake. So, here we go!
- 4 medium overripe bananas (roughly 300g mashed)
- 180g white spelt flour
- 2tsp baking powder
- 120ml coconut oil, melted
- 100g coconut blossom sugar, or sweetener of your choice
- 1/2 tonka bean or 1tsp vanilla
- 1/4tsp cinnamon
- 1/4tsp nutmeg
- pinch of sea salt
- 200g plums
1. Preheat the oven to 180°C fan. Halve and deseed the plums, coat them in 1tbsp of the sugar and let them soak. Peel and finely mash the bananas with a fork or a hand blender. Mix with the sugar.
2. Melt the coconut oil and whisk into the banana mash until well combined. Mix in the spices.
3. Sieve the flour and baking powder directly into the banana-mixture and fold in, so there are no lumps.
4. Grease and line a cake tin with baking paper (I used a 23cm wide one) and pour in the batter.
5. Now place the plums on the batter, cut side up.
6. Bake for 30-35Min. (If you are using a larger cake tin, the cake will be flatter and cook more quickly) until a skewer inserted comes out clean.
7. Let the cake slightly cool down, before taking out of the tin. Serve warm with coconut yoghurt, or whipped coconut cream.