This is a delicious Autumnal cake, made with juicy plums and a hint of warming cinnamon. Serve warm with whipped cream or Crème Fraiche.


For the topping: 

  • 90g plain (all-purpose) 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 
  • ½ teaspoon of Cinnamon 
  • 185g plain flour
  • 2 tsp baking powder 
  • 500g fresh plums, halved and stoned


  1. Heat the oven to 180C/350F/gas mark 4.
  2. To make the topping, place the flour, butter and sugar in a bowl and rub with your fingertips until crumbly (this can be done in a food processor if you prefer).
  3. 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 after each addition.
  4. Sift the flour, cinnamon and baking powder into the bowl and fold into the mixture.
  5. Spread into a 9in/24cm greased or non-stick springform cake tin. Top with halved plums with the cut side up.
  6. Sprinkle with the topping and bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean.
  7. Remove from the oven and allow to cool in the tin for 10 minutes.
  8. Delicious served with cream.