Plum crumble cake

120g butter, softened 1 tsp vanilla essence 2 large eggs 1 1/3 cups flour Pinch of salt 1 tsp baking powder 1 tsp baking soda 2/3 cup sour cream 250g (12 small plums), diced with stones removed CRUoBLE

Ingredients

120 g	Butter, softened
1 tsp	Vanilla essence/extract
2	Eggs, large
1 ⅓ cups	Standard flour
1 pinch	Salt
1 tsp	Baking powder
1 tsp	Baking soda
⅔ cup	Sour cream
12	Plums, small, diced and stones removed (Main)
¾ cup	Caster sugar

Crumble Topping

⅓ cup	Brown sugar, firmly packed
1 Tbsp	Flour
1 tsp	Cinnamon
35 g	Butter, cubed
⅓ cup	Walnuts, finely chopped

Directions

1. Heat oven to 180 deg;C (160 degC fan bake). Grease and dust with flour a 22cm ring tin. In a bowl, beat butter and sugar together until pale and creamy.
2. Beat in vanilla and eggs, one at a time.
3. Sift flour, salt, baking powder and baking soda together in a bowl. Stir half the flour mixture into the creamed butter and sugar.
4. Stir in the sour cream, then stir in the remaining sifted flour.
5. Finally, gently fold in the plums. Pour the cake mixture into the prepared tin. Bake for 25 minutes.
6. Meanwhile, make the crumble mixture by placing brown sugar, flour cinnamon and butter in a bowl.
7. Use your fingertips to rub the butter into the dry ingredients until the mixture is crumbly, then stir in the chopped walnuts.
8. After 25 minutes, remove the cake from the oven and sprinkle with the crumble mixture.
9. Bake for 25 to 30 minutes more or until a skewer inserted in the cake comes out clean.
10. Cool in tin on wire rack for 1 hour, then remove cake from mould. Slice to serve.