When the kitchen is overflowing with ripe fruit, this is the kind of cake that makes practical sense. Instead of using just a handful of berries or sliced plums for decoration, the recipe takes a much more generous approach, piling around six cups of fruit over a thick, lightly spiced batter.

As the cake bakes, the fruit softens and releases its juices, creating a jammy layer on top while the chia seeds and flax meal help absorb some of the extra moisture. The result is somewhere between a fruit cake and a reverse cobbler: tender underneath, juicy on top and easy to adapt to whatever fruit is in season.

Ingredients You Will Need

For the fruit:

3 cups blackberries

18 prune plums, halved and pitted

4 tbsp sugar, taken from the total amount

A few pinches of cinnamon

For the cake:

1¼ cups sugar, divided

1¼ tsp ground cinnamon, divided

1½ cups all-purpose flour

1 cup whole wheat flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

½ tsp ground ginger

¼ tsp ground nutmeg

¼ cup chia seeds

2 tbsp flax meal

½ cup milk

½ cup neutral oil

2 large eggs

¼ tsp almond extract

For the topping:

¼–½ cup chopped or sliced nuts, optional

Sparkling sugar, optional

The fruit can be changed according to what is available. Blackberries and plums work especially well, but chopped apples, peaches, pears or mixed berries can also be used as long as the total amount stays close to six cups.

Prepare The Fruit First

Place the blackberries and plums in separate bowls, or combine them if a mixed topping is preferred.

Sprinkle each portion with some of the sugar and a little cinnamon, then leave the fruit to stand while the batter is prepared. This short macerating step draws out some of the juices and begins softening the fruit before it goes into the oven.

Preheat the oven to 175°C. Grease a 23 x 33 cm baking dish and line it with baking parchment.

Mix The Thick Batter

In a large bowl, combine the remaining sugar and cinnamon with both flours, baking powder, baking soda, salt, ginger, nutmeg, chia seeds and flax meal.

In a separate jug or bowl, whisk together the milk, neutral oil, eggs and almond extract.

Make a well in the center of the dry ingredients and pour in the liquid mixture. Stir only until the ingredients come together.

The batter will be thicker and stickier than a classic sponge batter. This is intentional, as it needs enough structure to support a substantial layer of juicy fruit.

Add The Fruit Generously

Spread the batter evenly into the prepared baking dish.

Using a slotted spoon, lift the fruit from the bowls and scatter it across the surface. Press the pieces very lightly into the batter so they stay in place without disappearing completely.

If using nuts, mix them with the fruit juices left in the bowls before scattering them over the cake. Otherwise, drizzle the remaining syrup directly across the top.

Finish with a little sparkling sugar for extra texture if desired.

Bake Until Soft And Jammy

Bake for 45–50 minutes.

The fruit should look soft, glossy and almost jam-like, while a toothpick inserted into the cake layer should come out without wet batter attached.

Allow the cake to cool for about 15 minutes before slicing. This gives the fruit juices time to settle and makes the portions easier to serve.

Serve It Any Time Of Day

This cake works equally well as a simple breakfast bake, an afternoon snack or a casual dessert.

Serve it slightly warm on its own, or add a spoonful of yogurt for breakfast. For dessert, a scoop of vanilla ice cream pairs especially well with the warm fruit.

Leftovers should be refrigerated because of the large amount of fresh fruit. The cake remains soft after chilling and can be served cold or gently reheated before serving.