Plum cake with cinnamon crumble

Plum cake with cinnamon crumble is a simple butter cake, perfect for the beginning of plum season. Soft and delicate, just sweet enough, and packed with plenty of juicy, pleasantly tart plums. The cinnamon crumble on top is the perfect finishing touch. I experimented a little with the height of the cake, but in the end I’m giving you the recipe with the smaller quantity of ingredients. The cake will be slightly lower than the one in the photos, but in my opinion, that’s exactly how it’s best – more plums, less cake ;).

Ingredients for the plum cake:

• 125 g butter
• 150 g caster sugar
• 2 large eggs
• 180 g plain flour
• 60 g potato starch
• 1½ tsp baking powder
• 90 g sour cream
• 800 g plums, stones removed

All ingredients should be at room temperature.

Place the butter and sugar in the bowl of a stand mixer. Beat until light and fluffy. Add the eggs one at a time, mixing until combined after each addition. Sift the flour, potato starch and baking powder directly into the mixture, then add the sour cream. Fold together with a spatula, just until combined and no longer.

Grease a 23 x 30 cm baking tin with butter and line with baking paper. Transfer the batter to the tin and level the surface. There will be relatively little batter – it should form a fairly thin layer. Arrange the plum halves on top, side by side, cut side up. Sprinkle generously with the cinnamon crumble (recipe below).

Bake at 170ºC for about 45–55 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool slightly. Cut into portions and serve.

Ingredients for the cinnamon crumble:

• 100 g plain flour
• 50 g sugar
• 60 g butter, melted
• 2 tsp ground cinnamon

Place all the ingredients in a bowl and rub together with your fingertips until a crumble forms.

Enjoy!