Plum and Raspberry Crumble Treasure Cake

Easy comfort food kids will love to make!

The Little Dish loved making this cake some much. I told her it is a treasure cake because you don’t see the fruit on top, only once you cut into it, like a buried treasure! She had great fun arranging the buried treasure (plums and raspberries) before burying under a layer of crumble!

I made this when I had two plums at home I wanted to use up and the raspberries and I thought it was just right. You could add more fruit if you really want to pack it out though. You could also substitute the raspberries for another berry or leave them out, it will be just as scrummy!

You need:

For the Crumble Topping:

90g plain flour

100g unsalted butter chopped into small pieces

90g caster sugar

For the cake:

180g unsalted butter, softened

250g caster sugar

3 eggs, lightly beaten

1 teaspoon vanilla extract

185g plain flour

2 teaspoons baking powder

2 or 3 fresh plums, halved deseeded ( use 1 or 2 more plumbs if not using berries)

A handful of raspberries (optional, but use extra plums)

Preheat the oven to 180C/350F/Gas 4).

To make the topping, Place the flour, butter and sugar in a bowl and rub together with your fingers until crumbly.

To make the cake, cream the butter and sugar together in a bowl until light and fluffy. Add the eggs one at a time, beating well in between. Add vanilla and mix. Sift the flour and baking powder into the bowl and fold it in.

Spread the mix into a 24cm springform cake tin.

Now the fun part! Top with the halved plums, cut side up, and raspberries. Bury this treasure with a sprinkling of the topping to cover. Bake for 1 hour or until a skewer inserted comes out clean.

Allow it to cool for ten minutes or so. Serve with fresh cream!

This recipe was adapted from Bill Granger’s Plum and Vanilla Cake, in his book, Bill’s Food.