Plum crumble cake with oats

If you love cakes with plenty of fruit and a generous layer of crunchy crumble, this recipe is definitely worth trying :). This simple crumble cake is packed with juicy plums that soften as they bake, creating a fragrant, lightly cinnamon-spiced filling. The crumble, made with a generous amount of rolled oats, is wonderfully crisp and has a lovely rustic character. It forms both the base and the topping of the cake, and takes just a few minutes to prepare. This cake is delicious both warm and completely cooled. Highly recommended!

Ingredients for the crumble:

• 120 g rolled oats
• 160 g plain flour
• 45 g wholemeal plain flour or wholemeal spelt flour
• 150 g soft light brown sugar
• ½ tsp baking powder
• a large pinch of salt
• ½ tsp ground cinnamon
• 170 g butter, melted

Place all the crumble ingredients in a bowl and mix until a crumble mixture forms.

Ingredients for the plum filling:

• 650 g Victoria plums
• 50 g sugar
• 1 tbsp potato starch
• ½ tsp ground cinnamon

Remove the stones from the plums and cut them into pieces. Mix with the sugar, potato starch and cinnamon.

Method:

Line a 23 cm springform tin with baking paper. Sprinkle ⅔ of the crumble over the base and press it firmly into the bottom of the tin. Spread the plum filling over the crumble, then sprinkle the remaining ⅓ of the crumble evenly over the top.

Bake the plum crumble cake with oats at 175°C for about 50 minutes, or until the crumble is golden brown and the plum filling is visibly bubbling. Remove from the oven and leave to cool.

Enjoy!