Phil Vickery's plum crumble cake
Phil’s celebrating the best of the season’s plum harvest. To celebrate he’s making a super simple fruit-laden plum loaf cake.
My plum crumble cake
Serves 4- 6
220g soft salted butter, room temperature220g caster sugar4 medium eggs (at the same temperature as the butter), beaten 220g self-raising flour½ tsp baking powder100g ground almonds3-4 ripe plums, about 350 - 400g For the crumble60g cold butter125g plain flour80g caster sugar50g flaked almonds For the stewed plums4 ripe plums, stoned and chopped50ml water2-3 tbsp caster sugarSqueeze of lemon2 tsp cornflour mixed with 2 tsp cold water To serveClotted cream or custard
1. Preheat the oven to 150C, 140C fan, gas 3.2. Cream together the butter and sugar in a large mixing bowl. Add the eggs slowly so they don't curdle.3. Add the flour, baking powder and almonds, mixing well, but do not overmix. Chop two of the plums and stir into the mixture.4.Spoon the mix into a lined 2lb loaf tin. 5. To make the crumble, place the cold butter and flour into a food processor and blitz until you have fine breadcrumbs. Add the sugar and bits again, then stir in the flaked almonds.6. Slice the remaining plums and lay over the top of the batter, pressing in lightly. Sprinkle over the crumble and bake in the preheated oven for 75 - 90 minutes, or until cooked through and golden brown - if the cake is browning too quickly, cover with a piece of foil.7. Meanwhile, to make the stewed plums, place the plums, water and sugar into a saucepan and bring to a gentle simmer.8. Add the lemon then stir in the cornflour and water to thicken. Leave to cool.9. Slice the cake and serve with the stewed plums, clotted cream and or custard.