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
150g
butter, at room temperature
200g
soft brown sugar
3
medium eggs, lightly beaten
100g
sour cream
300g
self-raising flour
6
plums, stoned and cut into wedges
50g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
