There’s something especially satisfying about baking with fruit picked straight from the garden. My Victoria plum tree has been generous this year, and after making this little cake once already, I couldn’t resist baking it again. Sometimes a recipe is worth repeating—not because it’s perfect, but because it’s simple, seasonal, and lets the fruit do the talking. And this Easy One-Bowl Victoria Plum Cake with Wholewheat Flour and Hazelnuts is definitely worth making on repeat.
If you have a Victoria plum tree in your garden, you’ll know that once the fruit starts ripening, there’s a short window when the branches seem to offer more plums than you can possibly eat. This simple one-bowl Victoria plum cake has quickly become one of my favourite ways to use them.
This cake is made in just one bowl with a hand whisk, making it ideal for an easy afternoon bake. I used wholewheat flour for a wholesome, nutty flavour, along with roasted hazelnuts, which pair beautifully with the sweet-tart Victoria plums.
Whether you’re looking for an easy afternoon bake, a simple tea cake, or a way to use homegrown plums, this recipe is a wonderful place to start.
Tips for the Best Victoria Plum Cake
- Use ripe but firm Victoria plums so they hold their shape while baking.
- Roasting the hazelnuts before adding them to the batter brings out their flavour.
- Don’t overmix the batter once the flour has been added.
- This cake keeps well for up to three days in an airtight container in a cool kitchen. If it is warmer ( more than 24 deg C), keep in an airtight container in the fridge for upto five days. Before serving, bring to room temperature or heat in a microwave for 10-15 seconds.
- It’s even better the next day, once the plum juices have settled into the cake.
- Serve the cake on its own or with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
Frequently Asked Questions
Can I use other plums?
Yes. Any dessert plum works well, although Victoria plums are naturally sweet and juicy.
Can I freeze this cake?
Yes. Once cooled to room temperature, wrap slices individually and freeze for up to three months.
Continue reading for the full, printable recipe for this Easy One-Bowl Victoria Plum Cake with Wholewheat Flour and Hazelnuts.
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Recipe card-
Easy One-Bowl Victoria Plum Cake with Wholewheat Flour and Hazelnuts
Ingredients
- ⅓ C neutral oil ( I used vegetable)
- ⅓ C caster sugar
- 2 medium eggs
- 2 tbsp milk
- 1 tsp vanilla extract
- ¾ C wholewheat flour ( atta)
- 1 tsp baking powder
- 4-5 Victoria plums , stoned and quartered
- ¼ C crushed roasted hazelnuts
- 1 tbsp demerara sugar for topping ( optional, but recommended)
- a handful of chopped hazelnuts for the top
Instructions
- Pre heat the oven at 180 deg C and line a 6 inch baking pan.
- In a bowl, whisk together the oil, sugar, eggs, vanilla, and milk until smooth.
- Mix together the flour and baking powder and add to the egg mixture. Fold in with a spatula until just combined. Do not over mix.
- Fold in the ¼ C roasted and crushed hazelnuts.
- Transfer the batter into the prepared baking pan.
- Arrange the quartered plums over the top, cut side up.
- Scatter the chopped hazelnuts around the plums and sprinkle with demerara sugar, if using.
- Bake for 25-30 minutes or till a skewer inserted through the centre of the cake comes out clean.
- Cool the cake in the tin for a couple of minutes. Then remove from pan, remove baking paper if using and cool completely on a wire rack.
- Serve a slice on its own or with a dollop of freshly whopped cream or a scoop of vanilla ice cream.
- Storage-At room temperature: Store in an airtight container for up to 3 days in a cool kitchen. It's even better the next day, once the plum juices have settled into the cake. In warm weather (above 24°C): Refrigerate in an airtight container for up to 5 days because of the fresh plums.To serve after refrigerating: Let it come to room temperature for 30–60 minutes, or warm a slice for 10–15 seconds in the microwave to soften the crumb.
- ***Check notes below for more tips.
Notes
Tips for the Best Victoria Plum Cake
- Use ripe but firm Victoria plums so they hold their shape while baking.
- Roasting the hazelnuts before adding them to the batter brings out their flavour.
- Don’t overmix the batter once the flour has been added.
- It’s even better the next day, once the plum juices have settled into the cake.
Frequently Asked Questions
Can I use other plums?
Yes. Any dessert plum works well, although Victoria plums are naturally sweet and juicy.Can I freeze this cake?
Yes. Once cooled to room temperature, wrap slices individually and freeze for up to three months.
You might also like to try the following recipes from this website-
Until next time,
Sunita
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