Plum crumble cake is great at any time of year. It’s one of those cakes that is brilliant hot and wonderful cold. Totally versatile and utterly scrumptious. I really love all different types of plums but the mirabelle variety seem to be plentiful at the moment and as a result they are very cheap. The plums have a very good flavour and keep their shape when baked underneath the sponge mix. I use ginger biscuits for the crumble on the top of the cake as they complement the flavour of the plums and bring out the hints of vanilla & raspberry. It’s a good all round Summer flavour when it’s cold and one of my ultimate comfort foods when it’s snowing outside. You can’t really ask for much more from a cake.
Misteright and The Boy are both happy when I bake this and I guarantee you it doesn’t last very long. I make a larger sized one by doubling up all of the ingredients when people come over for food. It’s much easier that way, everyone still gets a big portion and there is some left over for the next day too. It doesn’t even last that long some times. It’s a bit too nice to just have a small portion so even when I make a larger on in my big Le Cruset flan dish, we still just cut it into 4 and eat a whole quarter of it each. It’s not that we’re being greedy, it just tastes so good. Maybe I also make our main courses a bit smaller to make up for the huge portions of plum crumble cake we have for dessert.