To keep the soft cake and crumble layers distinct, use firm, slightly underripe, not-too-juicy plums. Look for red varieties, such as Vanier or Burbank, or even blue prune or yellow plums.
- Portion size 12 servings
- Credits : Canadian Living Magazine: September 2007
MethodGrease 13- x 9-inch (3.5 L) metal cake pan; set aside
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Stir in lemon rind and juice.
In separate bowl, whisk together flour, baking powder, baking soda, salt and nutmeg. Add to butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Scrape into prepared pan.
Arrange plums neatly in rows over batter; set aside.
Crumb Topping: In bowl, combine flour, brown sugar and nutmeg; stir in melted butter until crumbly. Sprinkle over plums.
Bake in centre of 350°F (180°C) oven for 45 to 55 minutes or until golden and cake tester inserted in centre comes out clean.
Nutritional facts Per each of 12 servings: about
- Sodium 394 mg
- Protein 6 g
- Calories 445.0
- Total fat 20 g
- Cholesterol 87 mg
- Saturated fat 12 g
- Total carbohydrate 63 g
- Iron 14.0
- Folate 22.0
- Calcium 5.0
- Vitamin A 20.0
- Vitamin C 10.0