Plum and blueberry crumble cake
You can't beat an old-fashioned dessert like this delicious crumble cake, starring juicy plum and sweet blueberries.
- 2 hrs cooking
- Serves 12
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Ingredients
Plum and blueberry crumble cake
- 200 gram butter, softened
- 3/4 cup (165g) caster sugar
- 2 eggs
- 1 cup (150g) self-raising flour
- 1 cup (150g) plain (all-purpose) flour
- 3/4 cup (180ml) milk
- 1 kilogram canned whole plums in natural juice, drained
- 60 gram fresh blueberries
- 2 teaspoon icing sugar
Spiced crumble topping
- 1/2 cup (75g) plain (all-purpose) flour
- 50 gram cold butter, chopped coarsely
- 3/4 cup (60g) shredded coconut
- 1/4 cup (55g) firmly packed light brown sugar
- 1 teaspoon mixed spice
Method
Plum and blueberry crumble cake
- 1Preheat oven to 180°C/350°F. Grease a deep 22cm (9-inch) springform pan; line base and side with baking paper.
- 2Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; fold in sifted flours and milk, in two batches. Spread mixture into pan.
- 3To make spiced crumble topping, blend or process ingredients until combined.
- 4Halve plums; discard seeds. Place plums and blueberries on cake mixture. Sprinkle crumble topping over fruit.
- 5Bake cake about 1½ hours (cover cake with foil if browning too quickly). Stand in pan 10 minutes; remove from pan, transfer to a wire rack to cool.
- 6Serve cake, warm or at room temperature, dusted with sifted icing sugar.
