I had this recipe saved from a magazine, and the other day the sight of beautiful plums in the supermarket reminded me of cake.

The cake is best served the same day since moisture from the plum can soften the streusel. It’s perfect if you have guests over. Serve it at room temperature with fresh whipped cream, or warm with a scoop of vanilla ice cream for that hot n’ cold experience!

You need –

For the cake:

• Cold salted butter – 113 grams, cut into small cubes
• All purpose flour – 1.5 cups
• Baking powder – 1.5 teaspoon
• Caster sugar – ½ cup
• Muscovado brown sugar – ¼ cup
• Eggs – 2 @ room temperature
• Whole milk – ¼ cup
• Vanilla essence – 1 teaspoon
• Ripe plum – 3, pitted n quartered

For the streusel :

• All purpose flour – ½ cup
• Muscovado brown sugar – ¼ cup
• Ground cardamom – ¼ teaspoon
• Unsalted butter – 43 grams, melted and cooled

How to –

First make the streusel, in a bowl, combine the flour, Sugar, ground cardamom with a fork. Add the melted butter and mix till the mixture resembles clumpy dough. Now using your finger tips gently break down the mixture into small crumbs.  Transfer to the mixture to a bowl.  Cover the streusel with a cling wrap and refrigerate while you make the cake.

Note – if the mixture does not resemble a clumpy dough and is very sandy, then add about a teaspoon or 2 of melted butter.

To make the cake, Pre-heat the oven to 180 C. Grease and dust a 8’inc square pan. In a mixing bowl whisk together the flour, baking powder and set aside.

In another large mixing bowl beat the caster sugar, brown sugar, eggs, essence, milk till combined. In a food processor put the flour, cubed butter and pulse till the mixture resembles a coarse meal and the pieces of butter resembles the size of oat flakes.

Now add the flour mixture to the egg mixture and with a spatula gentle fold and stir till the batter is thick. Make sure the butter lumps are visible.

Scrape the mixture into the prepared cake pan and sprinkle half the streusel mixture on top. Arrange the plums skin side down and sprinkle the remaining streusel.

Bake for 35 to 40 minutes or when a toothpick inserted in the centre of the cake comes out with few moist crumbs clinging onto it. Let the cake cool in the pan before cutting and serving.

You can serve the cake warm or at room temperature.