Plum Crumble Cake Recipe

150 g

150 g

4

7.5 ml

150 g

5 ml

675 g

For the topping

115 g

130 g

7.5 ml

75 g

Butter or margarine, at room temperature

Caster sugar

Eggs, at room temperature

Vanilla essence

Plain flour

Baking powder

Red plums, halved and stoned

Plain flour

Light brown sugar

Ground cinnamon

Butter, cut in pieces

• Preheat the oven to 180^oC/350^oF/Gas 4. Using greaseproof paper, line a 25 x 5cm tin and grease the paper. For the topping, combine the flour, light brown sugar and cinnamon in a bowl. Add the butter and rub in until it resembles coarse breadcrumbs.
• Cream the butter or margarine and sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla. In three batches, sift, then fold in the flour and baking powder.
• Pour the mixture into the tin. Arrange the plums on top and sprinkle with the topping.
• Bake until a skewer inserted in the centre comes out clean, about 45 minutes. Cool in the tin.
• To serve, run a knife around the inside edge and invert on to a plate. Invert again on to a serving plate so the topping is uppermost.