Plum Crumble Cake

Bonjour,

after a quick trip to France, in Provence, the weather decided to bring us in autumn. Not so bad,  it's good to change so frequently even if I already start to miss the sun!
In anyway take look into the last summer fruit cake :)

From Donna Hay magazine - Feb 12

Plum Slice with Pecan Crumble (serves 8-10)

180 g butter, softned
1 cup (220 g) caster (superfine) sugar
1 teaspoon vanilla extract
5 eggs
2 teaspoons baking powder, sifted
2 1/2 cups (375 g) plain (all-puropose) flour, sifted
1 1/4 cup (300 g) sour cream
12 mixed plums, stones removed and quartered
2 tablespoons caster (superfine) sugar, extra

pecan crumble
1/4 cup (75 g) bron sugar
1 cup (125 g) pecans, roughly chopped
60 g butter, melted
1/2 cups (75 g) plain (all-puropose) flour
1 teaspoon ground cinnamon (I didn't use it)

To make the pecan crumble, place all the ingredients in a bowl and mix them well to combine. Set aside.
Preheat oven to 160° (325 °F). Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy.
Gradually add the eggs and beat until well combined. Add the flour, backing powder and sour cream and beat until just combined.
Spoon into a lightly greased 24x34 cm backing dish lined with non-stick backing paper. Place the pulms and extra sugar in a bowl and toss to coat. Top the cake with the plums and pecan crumble.
Bake for 1 hour or unitl cooked when tested with a skewer. Allow to cool in tin befor serving.

Have a try!