Plum Crumble Cake

Preheat the oven to 160°C/Gas Mark 3.

In the mixing bowl, cream together the 175g of unsalted butter and 200g of caster sugar until light and fluffy. Add the eggs, followed by the 200g of plain flour and baking powder and mix until a thick, smooth batter is achieved.

Pour the batter into the prepared cake tin and spread evenly. Then, arrange the plum segments in a layer on top. Clean out the mixing bowl to use for the crumble topping.

Rub the 75g of unsalted butter and 100g of plain flour between your fingertips until a crumb consistency is achieved, then work in the light brown sugar. Scatter the crumble over the top of the plums in an even fashion then place the cake in the oven for 1 hour, checking and rotating after 45 minutes.

Allow to cool before removing from the tin, dusting with icing sugar (optional) and serve as it is or enjoy as a dessert with custard, cream or ice cream.