This fabulous plum cake is a great way to use up seasonal fruit. Try it with apricots or raspberries too. The crumble topping is delicious, try adding a few flaked almonds if liked. This could also be served hot with cream or custard as a plum pudding.
- 300g self-raising flour
- 150g butter
- 100g caster sugar
- 2 eggs
- 100ml milk
- ½tsp almond extract
- 8 plums
- For the topping:
- 50g butter
- 50g caster sugar
- 65g plain flour
Lightly butter and line the base of a 20cm spring form cake tin . Heat the oven to 180°C/350°F/Gas Mark 4.
Place the flour in a mixing bowl and rub in the butter until the mixture forms fine crumbs. Stir in the sugar. Add the milk, egg and almond extract and beat to a stiff batter. Place the mixture into the prepared tin.
Thickly slice the plums discarding the stones and pace on top.
For the topping: place the butter, sugar and flour in a mixing bowl and rub the butter into the flour until it forms clumpy crumbs. Scatter on top of the plums and bake for 45-55 mins until golden brown and a skewer comes out cleanly. Allow to cool in the tin for 10 mins. Then turn out and allow to cool completely. Serve dusted with icing sugar if liked.
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You can also make a shallower tray bake with this mixture. Spread the cake mixture in a rectangular tray bake tin and cook it for 25-30 mins. When cold cut it into squares.