Recipe

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
  • Print
    Print

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
  • 1
    Preheat oven to 180°C/350°F. Grease a deep 22cm (9-inch) springform pan; line base and side with baking paper.
  • 2
    Beat 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.
  • 3
    To make spiced crumble topping, blend or process ingredients until combined.
  • 4
    Halve plums; discard seeds. Place plums and blueberries on cake mixture. Sprinkle crumble topping over fruit.
  • 5
    Bake 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.
  • 6
    Serve cake, warm or at room temperature, dusted with sifted icing sugar.

More From Women's Weekly Food