This is a wonderfully simple recipe but, by using powerful textures and flavours, this cake can not only be enjoyed with a cup of tea or coffee but also brought out for special occasions. The crunchy topping is very attractive with the juicy plums bursting through, and the cake is light yet rich with dark brown sugar and cinnamon. As the cake contains fresh fruit, it keeps and matures well, and is also delicious warmed up and served with custard as a pudding. You can use any plums – we have made this cake with both Victorias and Damsons with equal success.
NB:This recipe is sufficient for 6x7cm individual cakes or one 24cm cake, if you prefer. You will need 6 pastry rings or ramekins, greased and lined with silicon paper.
30g of flour; 25g of demerara sugar; pinch of salt; ¼ tsp of cinnamon; 25g of melted butter; 30g of pecans, roughly chopped
Make the streusel topping first by mixing the first four ingredients, adding the melted butter and then the nuts. Put in the fridge until needed.
75g of white sugar; 75g of dark muscovado sugar; 115g of butter, at room temperature; 140g of plain flour; 1tsp of baking powder; 1tsp of cinnamon; 2 large free-range eggs; about 10 plums, pitted and quartered
Preheat oven to 180°C /160°C Fan / Gas 4.
Beat the sugar and butter until fluffy (for about 3 minutes) with an electric whisk or similar. Beat in the eggs one at a time until creamy. Mix the flour and baking powder and sift into creamed mixture. Stir in well without beating.
Spoon the batter into the lined rings and top with a spiral of 5 or 6 plum quarters, cut side up.
Take the streusel and break it up with a fork or your fingers before sprinkling it liberally over the plums to cover. You won’t need all of it and you can save some for another batch.
Bake in the middle of a preheated oven for 40 minutes or until a skewer comes out clean. Cool to room temperature or serve warm.
Owl Tea Rooms, White Lion Street, Holt, opens Tuesday to Sunday, serving great cakes, brunches and afternoon teas – as well as lunch and breakfasts. Cakes also sold in the shop and bakery. See the website for full details
Recipes published in Feast, issue 40