Tart, juicy plums and a sweet crunchy topping over a fluffy spiced cake. This summery cake can be made with any stone fruit but plums give it a little sour kick that compliments the crumble topping beautifully.
300gramsplums or other stonefruitHalved and de-stoned
1/4 cupsoft brown sugar (50 grams)
1 cuprolled oats (150 gram)
3tblspall purpose flour
1/2tsp ground cinnamon
Preheat your oven to 180 degrees Celsius.
In a large bowl sieve together the flour, cinnamon, nutmeg, baking powder, baking soda and salt and set aside
In a stand mixer bowl add in the room temperature butter, both sugars and beat until thick and creamy. Add in the eggs one at a time, beating well after each addition.
Add in the sour cream (or yoghurt) and the vanilla extract and mix well.
Fold dry ingredients into the butter mixture, alternating with the milk. Don't over mix.
Grease and line a 23cm round cake tin and spoon in the batter. Line the plums on top, cut sides facing up.
Melt the butter in a bowl in the microwave or a saucepan on the stove. Add in the rest of the ingredients and combine into a crumbly mixture.Sprinkle thickly over the plums, dispersing it as evenly as possible
Bake for 45-55 minutes until a skewer inserted in the middle comes out clean.