Name: Plum and blueberry crumble cake
Cook time: 120 min
Total time: 120 min
Yield: 12
Ingredients: 200 gram butter, softened; 3/4 cup (165g) caster sugar; 2 eggs; 1 cup (150g) self-raising flour; 1 cup (150g) plain (all-purpose) flour; 3/4 cup (180ml) milk; 1 kilogram canned whole plums in natural juice, drained; 60 gram fresh blueberries; 2 teaspoon icing sugar; Spiced crumble topping; 1/2 cup (75g) plain (all-purpose) flour; 50 gram cold butter, chopped coarsely; 3/4 cup (60g) shredded coconut; 1/4 cup (55g) firmly packed light brown sugar; 1 teaspoon mixed spice

Ingredients

200 gram butter, softened

3/4 cup (165g) caster sugar

2 eggs

1 cup (150g) self-raising flour

1 cup (150g) plain (all-purpose) flour

3/4 cup (180ml) milk

1 kilogram canned whole plums in natural juice, drained

60 gram fresh blueberries

2 teaspoon icing sugar

Spiced crumble topping

1/2 cup (75g) plain (all-purpose) flour

50 gram cold butter, chopped coarsely

3/4 cup (60g) shredded coconut

1/4 cup (55g) firmly packed light brown sugar

1 teaspoon mixed spice

Method

1.Preheat oven to 180°C/350°F. Grease a deep 22cm (9-inch) springform pan; line base and side with baking paper.

2.Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; fold in sifted flours and milk, in two batches. Spread mixture into pan.

3.To make spiced crumble topping, blend or process ingredients until combined.

4.Halve plums; discard seeds. Place plums and blueberries on cake mixture. Sprinkle crumble topping over fruit.

5.Bake cake about 1½ hours (cover cake with foil if browning too quickly). Stand in pan 10 minutes; remove from pan, transfer to a wire rack to cool.

6.Serve cake, warm or at room temperature, dusted with sifted icing sugar.

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