Plum Crumble Cake

Use the butter only lukewarm so the streusel stay nicely crumbly.

Stir the cinnamon in evenly so it doesn't form clumps in the streusel later.

Knead only until streusel form; overworking will make the mixture doughy.

A strip of baking paper on the bottom makes it easier to lift out later.

A glass base or the back of a spoon gives an especially even press.

Cooling keeps the base stable when topping and prevents it from becoming soggy.

Very juicy fruits can be briefly drained on kitchen paper.

Overlap the plums slightly so the filling stays nicely juicy everywhere.

For more flavour you can replace part of the sugar with cinnamon sugar.

If the surface browns too quickly, loosely cover with foil.

When still warm the cake is crumbly; fully cooled it can be cut cleanly.

Lightly sweetened cream with a pinch of cinnamon also pairs especially well with plums.