Plum Crumb Cake

By The Canadian Living Test Kitchen

97 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per each of 12 servings: about	-
cal	445445 cal
pro	6 g6g pro
total fat	20 g20g total fat
sat. fat	12 g12g sat. fat
carb	63 g63g carb
fibre	2 g2g fibre
chol	87 mg87mg chol
sodium	394 mg394mg sodium
% RDI:	-
calcium	55 calcium
iron	1414 iron
vit A	2020 vit A
vit C	1010 vit C
folate	2222 folate

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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.

Ingredients

1/2 cup butter , softened1/2 1/2cup cupbutter, softened
1 cup granulated sugar 1 1cup cupgranulated sugar
2 eggs 2 2eggeggs
2 tsp grated lemon rind 2 2tsp tspgrated lemon rind
1 tbsp lemon juice 1 1tbsp tbsplemon juice
2 cups all-purpose flour 2 2cups cupsall-purpose flour
1 tsp baking powder 1 1tsp tspbaking powder
1 tsp baking soda 1 1tsp tspbaking soda
1/2 tsp salt 1/2 1/2tsp tspsalt
1 Pinch ground nutmeg 1 1Pinch Pinchground nutmeg
1 cup sour cream 1 1cup cupsour cream
6 6cups cupsthickly sliced pitted red plumplums, about 2-1/2 lb/1.25 kg
Crumb Topping:
1-1/4 cups all-purpose flour 1-1/4 1-1/4cups cupsall-purpose flour
1/2 cup packed brown sugar 1/2 1/2cup cuppacked brown sugar
1/4 tsp ground nutmeg 1/4 1/4tsp tspground nutmeg
1/2 cup butter , melted1/2 1/2cup cupbutter, melted

Preparation

Grease 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.

Additional information : Variation
Red Plum Crumb Spice Cake: Omit lemon rind and lemon juice. Increase nutmeg to 1/4 tsp (1 mL). Add 2 tsp (10 mL) ground ginger; 1 tsp (5 mL) cinnamon; 1 tsp (5 mL) vanilla; and 1/4 tsp (1 mL) ground cloves.

Source : Canadian Living Magazine: September 2007