Plum Crumble Cake Recipe
With a Victoria plum tree in the garden by late August I usually have an abundance of plums so this plum crumble cake recipe is a perfect way to use these delicious sweet plums.
It is easy to make and a great cake to bake as autumn starts to creep in. Once baked I cut mine into chunky pieces, it can be served on its own, with a dollop of cream or lashings of custard to make a hearty pud.
You will need
- 20.5cm by 30.5cm tin
- Grease proof paper to line the tin
- Large mixing bowl
- Wooden spoon ( you can use an electric whisk)
For the Cake
- 3.5oz/100g butter
- 7oz/200g soft brown sugar
- 3 med eggs
- 3.5oz/100g sour cream
- 7oz/200g S/R flour
- 6 plums cut into wedges
For the Crumble
- 1.8oz/50g unsalted butter
- 3.5oz/100g S/R flour
- 1.8oz/50g demerara sugar
- Preheat the oven to 180C/160C for fan/Gas 4.
- Line the tin with greaseproof paper
- In a large bowl, cream together the butter and soft brown sugar using a wooden spoon (or electric whisk).
- Add in the eggs and sour cream
- Fold in the flour
- Spoon the mixture into the prepared tin
- Lay the plum wedge on top of the mixture
- For the crumble topping rub the butter and flour together ( it should resemble breadcrumbs)
- Stir in the demerara sugar
- Sprinkle the crumble mixture over the cake
- Bake in the preheated oven for about 40 mins
- Remove from the oven and leave to cool in the tin (it could be served hot as a pudding)
- When cooled cut into chunky pieces
This is lovely to have on its own with a cup of tea or to make it a special desert serve it with cream or crème fraiche. If you are looking for a hearty pudding serve hot with custard.