Tuesday, 13 September 2011

Plumble Cake

Warm out the oven with a nice blob of cream...mmm

 Plum + Crumble = Plumble
 Makes perfect sense, see? It seems strange that I haven't done a good recipe post in a while, but then my baking recently hasn't been all that picturesque I have to admit. There were some cookies that spread and glooped everywhere, a Peanut Butter slice that just screams 'heart attack' and some failed macaroons. But nothing I was aching to blog about (these beauties aside of course.) But we ended up with quite a lot of greengages recently which were going a bit squishy, and so I decided to use these lovely little plums before they went to waste...et voila! It isn't the prettiest thing, but then Autumn baking is all about comfort complete with sweet, caramelly stewed fruit. At least in my head it is.  

 And imagine my suprise to find a wonderfully similar-ish looking cake on one of my baking-blog-crushes Desserts for Breakfasts  posted just today! Although her photos are incredible and the whole thing is a far more elegant homage to these 'ugly green plums' as they're named on her blog...

Plumble Cake
Adapted from ‘Good Housekeeping’ magazine Oct 2011 (despite the fact it is September, I never understand why magazines insist on doing that)

100g butter
50g dark brown soft sugar
150g caster sugar
3 eggs, beaten
100g sour cream
200g self raising flour
6 greengages and a large plum, chopped into wedges

For Crumble topping
50g butter
50g Demerara sugar
100g flour
(or any crumble topping of your choice)

Preheat oven to 160 for a fan oven and line a baking tray. Beat the butter and sugars with a whisk or electric whisk (this time, shock horror, I actually whisked it by hand, and it ended up lovely and light…victory!) until it’s nice, creamy and non-grainy looking.
Then gradually whisk in the eggs and sour cream (it may curdle a tiny bit but don’t worry, the flour will take care of that) Fold in the flour till no more lumps show, then spoon it into the baking tray. 
Lay the greengage and plum slices on top in a completely non-necessary pretty pattern (optional) then sprinkle the crumble topping over the whole thing. Bake for around 40 minutes until golden on the top and smelling deliciously fruity.  


  1. I love the concept of your cake, too--anything with crumble on top, I am so in. :-D

  2. i want i want, pound cake is my favorite thing