Plum and almond traybake

This plum and almond tray bake cake is a great recipe for late summer or early autumn when plums are in plentiful supply (and at their best in the UK).

It's an unassuming recipe, and might not look the prettiest, but we've cranked it up a gear by adding a few spoonfuls of apricot jam to butter and brown sugar to make a decadent and moreish caramel layer in which the halved and stoned plums sit in.

Then, a simple cake batter is spooned and spread on top of the plum halves, and baked for 45 minutes. Allow to cool before turning over and removing from the tin. You can store the cooled cake in an airtight container for up to three days.

And if you are lucky enough to have a glut of plums then we can also highly recommend our plum and apple crumble as a perfect use of excess plums and a knockout dessert, too.

If you always struggled when making cakes and want to learn some fail-safe tips to avoid common cake fails, our guide will give you all the help you need when your next baking project commences.