The arrival of hotter days is beautifully announced by fruit desserts.
This plum crumble cake has tangy-sweet flavor about it which is highly pleasing and satisfactory to the taste buds.Incorporating hazelnuts to the crumble topping is a welcome change from almonds, and as the cake cooks the plums develop a deep jewel-tone purple.
It can certainly be made and consumed on the same day, but I liked it better refrigerated overnight which allowed my to get clean-cut slices.
Adapted from the Senses cookbook.
For the cake:
3/4 cup butter, soft
2 cups sugar
1 cup flour
1/2 tsp vanilla
6 fresh plums
For the topping:
2/3 cup ground hazelnut
2/3 cup flour
1/2 cup brown sugar
Preheat oven to 375F.
Make the cake:
Beat butter and sugar until pale and creamy.
Beat in the eggs, one at a time.
Add vanilla and flour, mix, then pour in a lined springform pan (20cm diameter round or square).
Cut the plums in half and throw away the pit.
Cut each half into four wedges.
Arrange over the cake batter. Set aside.
Make the topping:
Process all the topping ingredients in a food processor and sprinkle over the plums.
Bake for 60 to 70 minutes.
Let the cake cool completely, refrigerate overnight before cutting to get clean cuts.