Plum crumble cake
A classic plum cake with a crumble topping. Perfect for autumn evenings, served with a glass of milk or a cup of tea – ideal for family and friends. For extra aroma, you can add finely grated orange zest to the batter – do give that version a try. It disappears from the table in no time ;).
Ingredients for the plum cake:
- 200 g butter
- 200 g caster sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 220 g plain flour
- 30 g cornflour
- 1 teaspoon baking powder
- 600 g plums, pitted
All ingredients should be at room temperature. Sift together the flour, cornflour and baking powder and set aside.
In a mixing bowl, cream the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition until fully incorporated. Stir in the vanilla extract. Add the dry ingredients and gently fold in with a spatula until just combined.
Line the base of a 25 cm round tin with baking parchment. Spoon in the batter and level the surface. Arrange the plums on top, cut side up, close together. Sprinkle over the vanilla crumble topping.
Bake at 170°C for about 45 – 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.
Ingredients for the vanilla crumble topping:
- 60 g butter, melted
- 75 g plain flour
- 100 g sugar
- 1 sachet vanillin sugar (or seeds from 1 vanilla pod)
Place all the ingredients in a bowl and rub together with your fingertips until a crumbly texture forms.
Enjoy!
