Baking, Something fruity, Something sweet

Plum crumble cake

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I came across some plums in our local market at the weekend, they’re in season here at this time of year but not that easy to find so this cake is an annual treat for me, and whoever I decide to share it with! The one in the bunt tin is one I made almost a year ago to the day so this really is a seasonal treat. It’s got a great combination of contrasting, colours, flavours and textures, the tart plums and the sweet crumble and the soft sponge, the juicy plums and the crunchy crumble. So next time plums are in season near you give it a go. This recipe is adapted from Bill Granger’s book Bill’s Food.

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So what do you need?

The cake

  • 150g of unsalted butter (softened)
  • 200g of white sugar
  • 3 free range eggs
  • 1/2 cup of plain yoghurt (no more)
  • 1 tsp of vanilla essence
  • 200g plain (all purpose) flour (sifted)
  • 2 tsp baking powder
  • 400g ripe plums (halved and deseeded)

For the crumble

80g plain (all purpose) flour

40g porridge oats

80g unsalted butter

80g brown sugar

40g flaked almonds

Pre-heat the oven to 175 Degrees C / 350 F.

Start by making the crumble, put the butter, flour, sugar and oats in a bowl and rub them together between your fingers (or in a food processor) until crumbly and then mix in the almonds (by hand) and put the crumble in the fridge while you make the cake.

In a food processor (or in a bowl) cream the sugar, butter and vanilla essence together until light and fluffy. Then add the yoghurt and the eggs one at a time and mix them in. Add the flour and baking powder and mix everything together into a thick, smooth batter. Pour this in a 24cm loose bottomed cake tin (or even better a bunt tin which will help the cake cook through better) and then place the plums on top, cut side up.

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Then sprinkle over the crumble mixture.

P1020463Bake in the oven for an hour, or slightly longer, until a skewer comes out clean. It won’t rise that much because of the weight of the plums Check after about 40 mins and cover with foil if necessary to stop the almonds burning. Remove from the oven, and allow to cool in the tin for 10 minutes. Enjoy warm with cream / ice cream as a dessert or once cooled with a cup of tea. Eat on the day of baking or the next day otherwise the cake will become soggy from the plums. You could try other fruit, perhaps raspberries or mulberries for a similar effect, peaches or mangoes would work well but wouldn’t have the tartness of the plums, so they would make sweeter cake. It makes about 12 servings.

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