Plum and blueberry crumble cake

Plum and blueberry crumble cake 200 gram butter, softened 3/4 cup (165g) caster sugar 2 eggs 1 cup (150g) self-raising flour 1 cup (150g) plain (all-purpose) flour 3/4 cup (180ml) milk 1 kilogram canned whole plums in natural juice, drained 60 gram fresh blueberries 2 teaspoon icing sugar

Spiced crumble topping 1/2 cup (75g) plain (all-purpose) flour 50 gram cold butter, chopped coarsely 3/4 cup (60g) shredded coconut 1/4 cup (55g) firmly packed light brown sugar 1 teaspoon mixed spice

• METHOD: 

1. Preheat oven to 180°C/350°F. Grease a deep 22cm (9-inch) springform pan; line base and side with baking paper.

2. Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; fold in sifted flours and milk, in two batches. Spread mixture into pan.

3. To make spiced crumble topping, blend or process ingredients until combined.

4. Halve plums; discard seeds. Place plums and blueberries on cake mixture. Sprinkle crumble topping over fruit.

5. Bake cake about 1½ hours (cover cake with foil if browning too quickly). Stand in pan 10 minutes; remove from pan, transfer to a wire rack to cool.

6. Serve cake, warm or at room temperature, dusted with sifted icing sugar.