Plum cake with walnut crumble

A delicious plum cake topped with a crunchy walnut crumble. Soft cake, tart juicy plums and plenty of crisp walnut streusel make this the perfect late summer bake. It’s quick and easy to prepare, beautifully scented with cinnamon, and guaranteed to become a family favourite!

Ingredients for the walnut crumble:

• 100 g plain flour
• ½ cup light brown sugar
• ½ cup walnuts
• 85 g butter, diced
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg

All the ingredients should be at room temperature.

Place all the ingredients into the bowl of a food processor and pulse just until coarse crumbs form. Do not over-process. Set aside.

Ingredients for the plum cake:

• 115 g butter
• 120 g caster sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 180 g plain flour
• 1 teaspoon baking powder
• a pinch of salt
• 350 g plums

All the ingredients should be at room temperature. Halve and stone the plums.

Place the butter and sugar into the bowl of a stand mixer and beat until pale and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Sift the flour and baking powder directly over the mixture, add the salt, then gently fold everything together with a spatula until just combined.

Line the base of a 23 cm round cake tin with baking paper. Spoon the batter into the tin and level the surface. Arrange the plum halves on top, cut-side up, placing them close together. Sprinkle evenly with the walnut crumble.

Bake at 180°C for 45–50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Dust with icing sugar before serving, if desired.

To finish:

• icing sugar, for dusting

Enjoy!

Recipe source: Epicurious.