Finally we are at the end of our backyard plum harvest. And what a harvest it’s been.
I’ve spent the past few weeks in a delightful frenzy of jam-making and bottling and baking. I smile every time I look inside my pantry. Nothing is as satisfying as pantry shelves filled to brimming with home-made preserves.
I made today’s plum streusel cake recipe when my brother and his family were over from Sydney on Australia Day weekend. I’d wanted to make a traditional plum kuchen but time was limited and I just couldn’t be bothered with a yeast-based recipe. Then I came across a simpler version in Stephanie Alexander’s Kitchen Garden Companion* and this (further simplified) recipe was born.
Stephanie emphasises that her plum cake is best eaten on the day it is made. We microwaved portions until warm for a couple of days after baking and they were fine.
In hot weather, leftover plum streusel cake is best stored in the fridge to prevent spoilage.
- 30g brown sugar
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ⅓ cup plain flour
- 20g unsalted butter, chopped
- 90g softened butter + extra for greasing
- 1 cup self-raising flour
- 1 egg
- 60 ml milk
- ¼ cup sugar
- 6-8 large ripe blood plums, halved and stoned
- Preheat oven to moderate (180 degrees C/160 fan-forced).
- Grease an 18-20cm square cake tin with a little butter and line base with baking paper. Ensure two opposite ends of the baking paper rise up the sides to help you lift the cake out of the tin.
- Measure dry ingredients into a small bowl.
- Rub in butter with the tips of your fingers until mixture is crumbly.
- Put aside.
- Beat all cake ingredients in the bowl of a stand mixer until thick and creamy. You could also use a food processor. Alternatively, beat butter and sugar with a wooden spoon until light and fluffy, then beat in egg. Stir in sifted flour and milk.
- Spread cake mixture into prepared cake tin and smooth the top.
- Place plum halves on top close together and face side down.
- Sprinkle streusel mixture on top and gently press onto the surface of the plums.
- Bake for 40-45 minutes or until a knife or skewer inserted into the centre comes out clean.
- Cool cake in tin before lifting out gently, using the baking paper hanging over the side of the tin as 'handles'.
- Serve warm or cold with thick cream or ice cream.
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