Plum Crumb Cake

1/2 (125 mL) cup butter, softened
1 cup (250 mL) granulated sugar
2 eggs
2 tsp (10 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
pinch nutmeg
1 cup (250 mL) sour cream
6 cups (1.5 L) thickly sliced pitted red plums (about 2 1/2 lbs/1.25 kg)

Crumb Topping:
1 1/4 (300 mL) all-purpose flour
1/2 cup (125 mL) packed brown sugar
1/4 tsp (1 mL) ground nutmeg
1/2 cup (125 mL) butter, melted

Grease 13 x 9-inch (3.5 L) metal cake pan; set aside.

In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Stir in lemon rind and juice.

In separate bowl, whisk together flour, baking powder, baking soda, salt and nutmeg. Add to butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Scrape into prepared pan.

Arrange plums neatly in rows over batter; set aside.

Crumb Topping: In bowl, combine flour, brown sugar and nutmeg; stir in melted butter until crumbly. Sprinkle over plums.

Bake in centre of 350 F (180 C) oven for 45 to 55 minutes or until golden and cake tester inserted in centre comes out clean. Makes 10 to 12 servings.

Source: Canadian Living Magazine, September 2007