Pinpricks of aromatic lightness from the cardamom, surprising jolts from the fruits, and the fluffy, and moist texture make the plum & apricot cobbler cake a perfect #TAFEverydayCake!
I have no impulse control when it comes to buying seasonal fruits, which is how we ended up with plums and apricots coming out of our ears.
And don’t even get me started on how much fruit we are eating and the frenzied pace at which we are slicing and freezing.
Although, secretly, I’m loving it. All this nature’s bounty is wonderfully inspiring. It drives me to cook with them, bake with them, or toss them in a salad.
That’s why this gorgeous, bejeweled plum & apricot cobbler cake happened!
FYI, if you have fruits lying around way past their prime or threatening to do so, use this recipe. It is versatile enough to work with literally any stone fruit.
That’s the beauty of cooking fruits. As you bake them, their flavor gains more depth and intensifies. But what really makes your mouth water is their juices running down and seeping into the crumb.
How to Make Plum and Apricot Cobbler Cake?
I swear I did start off wanting to make a genuine cobbler, wherein thick cake batter is spooned over fruits and then baked. But because I must tamper with every recipe, I changed my mind midway. The thick batter went in first with the fruits on top.
And yes, that’s definitely the reason the plum and apricot cobbler cake was met with such big smiles and appreciation from the family. The cooked fruits gave it a crumbly texture, made it marvelously moist with just the right amount of sweetness.
Get right to it - first mix buckwheat flour, ground almonds, baking powder, and salt.
Baked fruits lose their brighter notes just a hint when cooked. That’s why I also added cardamom powder. The aromatic spice replaces that spark.
Separately whisk eggs and sugar till you have a thick and pale mixture. To this, add coconut oil, almond milk and vanilla.
Fold the dry ingredients into the wet gently until you have a dense batter.
Baking the plum and apricot cobbler
Because the batter is thick, you’ll have to spoon it into the pan. Once that’s done, scatter sliced plums and apricots on top.
I had some fresh dates leftover from my plum apricot sourdough galette, so I added those too.
Dust the surface with sugar and slide it in the oven for a makeover. In about forty or so minutes, you’ll see the fruits have sunk in a bit, and the batter risen wherever it got space.
I really crammed the surface with the good stuff. So, the pile of fruits created almost jam-like puddles with caramelized bits peeking here and there, with a heavenly smell teasing us right from the oven rack!
Variations of the cobbler
I used buckwheat flour because I wanted to make a gluten-free cobbler cake. Buckwheat works gorgeously. Every. Single. Time. And the almond meal makes the batter nutritionally rich.
That said, all-purpose flour or whole wheat flour will work like a charm too.
There is a pack of raw sugar lying around my abode, perennially. While it doesn’t offer any calorific or nutritional advantage over regular sugar, it is less processed.
That’s one reason I prefer it in my recipes.
Another is the richer flavor it imparts to the cobbler cake due to the molasses in it. But if you love the slightly sweeter touch of white sugar, then go ahead use it.
Yes, the cobbler has egg, but I still wanted to make it dairy-free. So, I stuck to almond milk. But you can happily replace it with regular milk.
Lastly, as I said before, any stone fruit works with a cobbler. You can use the recipe with cherries, apples, peaches, pears – you get the idea, right?
Serving the plum and apricot cobbler cake
The cobbler is just as lovely warm as it is cooled.
We enjoyed it barely cooled and as-is, with nothing but slivers of pistachio to give the cake some crunch and pop of green.
You can garnish the cake with any nuts you relish or simply leave them out.
If you sincerely want an accompaniment (though it doesn’t need one), go for a dollop of whipped cream or some thick vanilla custard. A cold, creamy scoop of ice cream is another great choice.
But no matter how you serve it, the nuttiness of almond meal, earthiness of buckwheat, and sweet-tart fruits make the plum and apricot cobbler cake simply divine.
I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!
Plum & Apricot Cobbler Cake
- 1 cup Almond meal You can grind almonds in your coffee grinder
- 1 1/4 cup Buckwheat flour
- 1/4 tsp Salt
- 2 tsp Baking Powder
- 1.5 tsp Cardamom powder
- 2 Eggs
- 1/2 cup + 1 tbsp Raw Sugar plus 2 tbsp extra for topping
- 1/2 cup Coconut Oil
- 1/3 cup Almond milk You can use any milk
- 1 tsp Vanilla Extract
- 5 Plums, sliced
- 4-5 Apricots, sliced
- 8 Fresh dates, sliced Optional
- Sliced pistachios for topping Optional
- Preheat oven to 180 C. Grease a 9″ pan. Line bottom of the pan with baking/ parchment paper.
- In a medium bowl, combine buckwheat flour, ground almonds,baking powder, salt and cardamom powder.
- Beat the eggs and sugar really well, for about 4-5 minutes, till pale and thick. Slowly add coconut oil and almond milk. Whisk in the vanilla extract.
- Fold in the dry ingredients taking care not to overmix. Spoon the batter out in the prepared This is a thick batter.
- Scatter the sliced fruits ( cut side down) all over the surface. Sprinkle the extra sugar all over the fruits and bake for 35-40 mins, until it is golden brown and a toothpick inserted in the center comes out clean.
- Cool for about 20 minutes before turning it out on a rack to cool.
- Serve warm or at room temperature. Enjoy!
Praveen R says
Brilliant and gluten free, what a wonderful recipe.Keep them coming.
Hi Praveen, thank you for your kind words!:)
Grishma Shah says
Hello, gorgeous looking cake. Difficult to get buckwheat flour. Can you help with sorghum flour , rice flour measurements?
Natasha Minocha says
Thank you Grishma! Ou could try this cake with all-purpose or wholewheat flour. I haven't made it with sorghum or rice flour, I'm not sure about the measurements or even the texture. I think quinoa flour may work well here though. Hope this helps. 🙂