Plum & Vanilla Cake
90g (3/4 cup) plain flour
100g unsalted butter, chopped into small pieces
90g (1/3 cup) caster sugar
180g unsalted butter, softened
250g (1 cup) caster sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
185g (1 1/2 cups) plain flour
2 teaspoon baking powder
825g can seeded plums
Pre-heat oven to 180C fan-forced
24cm greased spring form cake tin.
Place the flour, butter and sugar into a bowl and rub with your fingertips until crumbly.
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.
Mix in the vanilla extract.
Sift the flour and the baking powder into a bowl.
Fold into butter mixture.
Spread into tin.
Top with halved plums with cut side up.
Sprinkle with topping.
Bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool in the tin for 10 minutes.
A Tony favourite.