Crumbly Plum Cake

We love plums, but despite this being a bumper year for fruit, I've only managed to find 3 lots of British plums. Victoria's are my favourite and I wish we had the room for a tree in our small garden.
I succumbed to a BOGOF offer in the supermarket and bought some Italian plums. I decided to make a cake, one with a crumbly topping and use them as a layer in the cake. The idea for the recipe came from this recipe on the Good Food site, but I used bits from several recipes in my folder to make the final cake.

If the plums aren't very ripe, I like to roast them first to add to their flavour.

Put 450g of plums cut side up in a tin, sprinkle with 2 tsbps of granulated sugar and bake them in oven 180C/gas4 for about 20 mins till they've become soft. Take out, but leave the oven on.

You need a 20cm springform tin lined with baking paper.

It's an all in one cake, so put 175g soft brown sugar. 175g butter or margarine, 175g sr flour, 2 eggs, 1/2 tspn baking powder and 1 tspn vanilla extract in a bowl and beat together till nice and creamy.
Pour the batter into the tin, then put the plums in a layer on top and pour in the juice [shouldn't be much].

Make the topping by melting 50g butter, then take it off the hob and add 50g flour, 1 tspn cinnamon, 25g oats and 25g flaked almonds. Stir them together, then sprinkle over to cover the plums.
Bake 180C/gas4 for about an hour or so till the top is nice and golden.

The idea was a crumble topped cake, but when the cake was cooked, a lot of the topping had sunk down into the cake, and the cake itself had a flapjack type of taste with a nice chewy top. You could use apples, or any fruit of choice instead of the plums. A good versatile recipe for a dessert or a cake for tea.