Plum Crumbcake

This yummy cake can also be made with apricots or pitted bing cherries.

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• 2⁄3 cup  softened butter or 2⁄3 cup margarine
• 2⁄3 cup granulated sugar
• 4  eggs
• 1 1⁄2 teaspoons vanilla extract
• 1 1⁄4 cups all-purpose flour
• 1  teaspoon baking powder
• 1 1⁄2 lbs plums, halved and pitted

• For the topping

• 1  cup all-purpose flour
• 2⁄3 cup brown sugar, firmly packed
• 1 1⁄2 teaspoons ground cinnamon
• 6  tablespoons  cold butter, cut into pieces

Directions

1. Preheat the oven to 350 degrees F.
2. For the topping, combine 1 cup flour, brown sugar, and cinnamon in a bowl.
3. Add the cold butter and cut into the dry ingredients with a pastry blender until crumbly.
4. Set aside.
5. Grease a 10-inch springform pan.
6. Cream the soft butter and granulated sugar until light and fluffy.
7. Beat in the eggs, 1 at a time.
8. Stir in the vanilla.
9. In a bowl, sift together 1-1/4 cups flour and the baking powder, then fold into the butter mixture in 3 batches.
10. Pour the batter into the pan.
11. Arrange the plums on top.
12. Sprinkle the topping over the plums in an even layer.
13. Bake until a cake tester inserted in the centre come out clean, about 45 minutes.
14. Let cool in the pan.
15. To serve, loosen the edge of the springform and invert the cake onto a plate.
16. Invert again onto a serving plate so that the topping is right-side up.