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.
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.