Monday, 24 September 2012

Plum Streusel Cake

This recipe is from Anne Lindsay's first cookbook. I could not find my copy of it tonight and I wanted to use up some prune plums that were languishing in the fridge. Thankfully this is a popular recipe and it has been reposted several times on the internet. There are a few minor changes from the original in this version. Any fruit can be used instead of the plums including drained canned fruit.

For the cake
¼ cup butter
¾ cup granulated sugar
2 eggs
1 ½ cups all-purpose flour
1 tsp baking powder
½ cup milk
8-10 small plums 
grated rind of one lemon (optional) 

For the streusel topping
½ cup brown sugar
1 tbsp butter
1 tsp cinnamon

For the cake
Preheat the oven to 350 °F. Grease an 8-inch square cake pan or a springform pan.

In a large bowl, cream together butter and sugar. Beat eggs until foamy and combine with butter mixture.. Combine flour, salt, baking powder and lemon rind. Add to egg mixture alternately with milk. 

Turn into prepared pan. Halve and pit plums and arrange over top.

For the streusel topping
In a small bowl, combine brown sugar, butter and cinnamon; mix well and sprinkle over fruit.

Bake for 35 to 45 minutes or until top is golden and toothpick inserted into cake comes out clean. 

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