PLUM CRUNCH CAKE

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Plum Crunch Cake image

Moist and Moreish, it has a wonderful crunchy sugarplum topping. Originally from a Good Food Magazine. I have also substituted the plums for Rhubarb, Nectarines and apples, I'm sure any fruit will work well.

Provided by Tulip-Fairy

Categories     Dessert

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 eggs
1 egg yolk
5 ounces butter
5 ounces golden caster sugar
5 ounces self raising flour
1 orange, juice and zest of, grated
4 ounces plums, stoned and roughly chopped
4 ounces plums, stoned and cut into wedges
1 1/2 teaspoons fresh lemon juice
8 ounces golden caster sugar
1 ounce sugar cube, roughly crushed

Steps:

  • Preheat oven to 160°C.
  • Butter and line the base of a 2 lb loaf tin.
  • Lightly beat the eggs and yolk with a pinch of salt.
  • Beat the butter and sugar in a bowl until light and fluffy.
  • Pour in the eggs a little at a time, beating well after each addition.
  • Fold in the flour with the orange zest and two tablespoons of the juice.
  • Fold in the chopped plums (or other fruit you are using).
  • Spoon into the prepared pan.
  • Scatter the plum wedges over the top.
  • Bake for 50 minutes or until a skewer inserted comes out clean.
  • Cool for 10 minutes, then turn out on a wire rack.
  • Mix the remaining orange juice with the lemon juice and caster sugar.
  • Spoon over the cooling cake and sprinkle with the crushed sugar pieces.

Nutrition Facts : Calories 437.7, Fat 16.4, SaturatedFat 9.7, Cholesterol 114.6, Sodium 121.3, Carbohydrate 70.5, Fiber 1.8, Sugar 52.6, Protein 4.4

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