This cake has quickly become a firm favourite in our house! So easy to make and very delicious!


130g plain flour

80g butter

150g sugar plus 1/2 tbsp

1.5 tsp baking powder

2 eggs

70ml milk

1 tsp vanilla extract

200g plums, stoned, washed and chopped into small chunks


45g sugar

90g butter

135g flour


  1. Start by making the crumble. Mix the butter and sugar together until light and fluffy, then mix in the flour. Stop mixing as soon as it comes together in small clumps. Put to one side while you make the rest of the cake.
  2. Preheat the oven to 170c (fan assisted) and grease and line a 18cm cake tin.
  3. Beat the butter and sugar together until light and fluffy.
  4. Add the eggs one by one, beating well in between.
  5. Sieve the flour and baking powder into the cake mix and fold everything together.
  6. Add the milk and the vanilla extract and mix again until everything is well combined.
  7. Pour into the prepared cake tin and level the surface.
  8. Evenly place the plum pieces over the top of the cake, leaving a small gap around the edge. Sprinkle the 1/2 tbsp sugar over the top of the plums.
  9. Finally, sprinkle over the crumble.
  10. Place in the preheated oven and bake for 45 minutes, or until a skewer inserted into the middle comes out clean.
  11. Allow to cool for 5 minutes in the tin, before turning out onto a wire rack to cool completely.
  12. Decorate with a sprinkling of icing sugar.



    1. Lucyabakes Post author

      Thank you! It is really delicious, my husband doesn’t like cooked fruit but he loves this cake! I have also made it with strawberries.

      1. Gibble

        Hi Lucya, would you happen to have an image of it pre-cooked in the tin? I tried to bake this today with my daughter and when it came to putting the batter in the tin, I found it was a very small amount of batter to fit in my cake tin (maybe it was bigger than 18cm!) so we ended up making into muffins. It made 5 muffins. Is that about the right amount of batter it makes or did I do something wrong I wonder….

        1. Gibble

          Also, I didn’t realise the butter needs to be cold for the crumble, so I warmed it slightly before I mixed it with the sugar and flour. Oops!

        2. Lucyabakes Post author

          Hello! So sorry I have only just seen this message. I don’t have a picture but it should fit well into an 18cm cake tin, it is not a very thick cake but it looks enough when you put it in the tin. Maybe you use a larger tin?
          I always used softened butter, so not fridge cold and it seem to work well at that temperature.
          Sorry you had some problems! I hope it still tasted nice!

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