Martha Collison's plum streusel cake
This can be served hot as a crumble-like dessert or cold as an afternoon treat. You can use any stone fruit you like.
- Prepare20 mins
- Cook40 mins
- Total time1 hr
- 150g butter, softened
- 150g caster sugar
- 3 large Waitrose British Blacktail Free Range Eggs
- 1 tsp vanilla extract
- 150g self-raising flour
- 4 plums, stoned and thinly sliced
FOR THE TOPPING
- 75g light brown soft sugar
- 50g butter, cold and cubed
- 50g plain flour
- 50g amaretti biscuits, crushed
Preheat the oven to 170°C, gas mark 3. Grease and line the bottom of a chiffon cake pan with baking parchment or grease a 22cm ring tin.
Cream together the butter and sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, then add the flour and beat until a smooth batter forms, then set aside.
To make the topping, put the sugar, butter and flour into a small bowl. Using your fingers, rub the cubes of butter until the mixture is crumbly and only very small chunks of butter remain. Stir through the crushed amaretti biscuits and set to one side.
Spoon the cake batter into the tin and spread out using a spatula, then arrange the sliced plums evenly over the top. Sprinkle the topping over the plums and bake in the preheated oven for 35-40 minutes. A skewer inserted in the centre should come out clean and the topping should be golden brown in colour. Cool slightly before removing from the tin.
This cake will keep in an airtight container for up to 3 days.
Typical values per serving when made using specific products in recipe