Looking for your next easy cake recipe to serve for afternoon tea? This plum crumble cake is our current favourite and makes the most of the delicious stone fruit season.
It's a really simple cake batter, with quartered plum slices pressed in before baking, followed by a crumble topping to add texture to this wonderful cake.
Serve with a fresh pot of English breakfast or Earl grey tea and enjoy with friends or family.
This cake will last in an airtight container for up to three days (if you can go that long without eating it all!).
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Yields:
12 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
302
Ingredients
150 g butter, at room temperature
200 g soft brown sugar
3 medium eggs, lightly beaten
100 g sour cream
300 g self-raising flour
6 plums, stoned and cut into wedges
50 g demerara sugar
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4 and line a roughly 20.5cm x 30.5cm roasting tin with baking parchment. Put 100g of the butter into a bowl with the soft brown sugar and beat together with a handheld electric whisk until pale and fluffy, about 3min. Whisk in the eggs and sour cream, then use a large metal spoon to fold in 200g of the flour. Spoon mixture into prepared tin, level surface, then lay over the plum wedges.
Step 2
In a separate bowl, rub the remaining butter and flour together to make a crumble mixture and stir in the demerara sugar. Sprinkle the mixture over the cake, then bake for 40min or until golden and a skewer inserted into the centre comes out clean. Serve warm or at room temperature with ice cream or custard, if you like.
To store: Keep in an airtight container in the fridge for up to three days. Allow to come up to room temperature before serving.
Per Serving:
Calories: 302
Total carbs: 43 g
Sugars: 24 g
Total fat: 14 g
Saturated fat: 8 g
Our favourites plum recipes to try when the weather turns autumnal
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
