You do not need a whisk or a mixer to make this. A fork would do! My kind of cake.

Very simple recipe which I recently show on YT. I tried it and it came out so good so sharing it with you all. No need of butter or oil still very soft and moist cake

I had a couple of bananas rotting in my kitchen, and because no one in my family would, i decided to give them a happy ending 😃

Beautiful cake. Not too sweet.

My kids love cake most especially grapes cake.#sokoto state

Stumbled across this very easy recipe on the Internet years ago and has been my go-to cake recipe ever since. Looks like nothing but it's as compulsively eatable as it is easy to make. Recipe presented as in the original except for the chocolate chips and pecans, which were by royal command of the girlfriend. And trust me, the chocolate chips are very much there, you just can't see them under the cinnamon crumb topping.

I baked this for my son and a friend both of them loved it so much. I felt happy even if it's not coated with the cream. The texture and the taste is so different that you really need to bake it to feel what I felt.

It's late September. The kids are back at school. The kits are settling in. The kitchen is half finished and a bit of a tip.What to do in the midst of a building site? Make a cake, of course.With six big bruise-coloured plums and three plump figs lurking in the fruit bowl, the decision made itself. No stranger to plums and what complements their flavour (I once lived in a house with an abundant plum tree), almonds were a given. Would figs work too?Yes. Yes, they would.It was an easy win. I modified an Italian plum cake recipe by David Tanis by adding figs and using golden caster sugar and a dash of almond extract.The end result was the perfect combination of dense crumb and molten, jammy fruit.This is a cake best served warm, as close to just-out-of-the-oven as you can get without the risk of third degree burns, with a cup of coffee on a rainy autumn day.