Plum streusel cake is a quick and fantastic cake for a light dessert after a family dinner. It contains just enough butter to make it delicious but not enough to leave you feeling like you’ve eaten too much.
The original was from a cookbook by Anne Lindsay published in 1988. I (Shauna Dobbie) have been making it ever since.
¼ cup salted butter
¾ cup sugar
1 ½ cup flour
1 teaspoon baking powder
½ cup milk
4 plums, or 6 or 8 if they are small
Plum cake Topping
½ cup brown sugar
1 tablespoon butter
1 teaspoon cinnamon
Preheat the oven to 350 degrees. Butter an eight-inch square cake pan.
Cream together the ¼ cup butter and sugar, then add the eggs and mix well.
Combine the flour and baking powder. Put half into the egg mixture and mix. Add the milk and mix. Add the rest of the flour and mix until blended. Don’t overmix.
Pour the batter into the prepared pan. Cut the plums in half, discard the stones, and place the plums skin-side up on the cake batter.
Mix the brown sugar, tablespoon butter and cinnamon together. Sprinkle over the plums.
Put the plum cake in the oven and bake for 35 to 45 minutes.
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