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Lucy's Luscious Raspberry Plum Cake
Lucy made it up!
Lucy served this delicious cake to us in July when plums and raspberries were in season but you could use any kind of fruit.
Crumb topping:
120 ml1/2 cup oatmeal
120 ml1/2 cup sugar
120 ml1/2 cup flour
pinch of salt
water to combine (roughly 1/2 cup)
Cake:
120 ml1/2 cup vegetable oil
1 to 1 & 1/2 cups brown sugar
15 ml1 tablespoon flax meal
10 ml2 teaspoons vanilla
120 ml1/2 cup milk (any kind)
59 ml1/4 cup of water
470 ml2 cups flour (white flour or gluten free)
7 ml1 & 1/2 teaspoons baking powder
5 ml1 teaspoon cinnamon
2 ml1/2 teaspoon salt
2-4 cups fruit
Oil a 10" cake pan and preheat your oven to 350 degrees.
First, make the crumb topping. Combine 1/2 cup oatmeal, 1/2 cup sugar, 1/2 cup flour, pinch of salt and enough water to stick it all together.
In a mixing bowl, whisk together 1/2 cup vegetable oil, 1 to 1 1/2 cups of brown sugar, 1 tablespoon flax meal, 2 teaspoons of vanilla, 1/2 cup milk and 1/4 cup of water. Once the wet ingredients are whisked together, add 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt and stir until just combined. Then gently stir in 2-4 cups of fruit. I've used blueberries, raspberries and plums. Pour into your cake pan. Crumble the topping on top. Bake 50-60 minutes at 350 F.
Enjoy!
Comments
The apple variation
Lucy made this cake with apples for our Summer Potluck and it was very popular. I asked for the details and she said, "I think it was about 3 cups of chopped apples (with skins), cut into pretty small pieces (they cook faster). Half-inch chunks? And I was a generous with the cinnamon since it goes so well with apples."