Prep: 10 minutes

Bake: 50 minutes 

Serves: 8-10

175g caster sugar 

175g unsalted butter, room temperature 

3 large eggs, lightly beaten

175g self raising flour, sifted 

1tsp cinnamon

80g pecans, ground 

8 small plums, halved and de-stoned

25g caster sugar

25g unsalted butter, room temperature 

25g self raising flour

1tsp cinnamon 

25g oats 

15g pecans, roughly chopped

- Grease and double line the base and sides of a 20cm deep cake tin. Preheat the oven to 160’C, fan.

- In the bowl of a free-standing mixer, or using electric beaters, combine the butter and sugar until light and creamy.
Slowly add the eggs, whisking as you do.

- Fold through the flour, cinnamon and ground pecans, then spoon into the cake tin.

- Top with the halved plums (cut-side up). In a separate bowl, rub together the butter, sugar, and flour until sandy, then pinch together to form small clumps.

- Stir through the cinnamon and oats.

- Scatter over the cake bake for 40 mins, then carefully scatter over the extra pecans and bake for another 10 minutes,
until a skewer inserted into the cake comes out clean.

- Allow to cool in the tin for 10 minutes, then carefully remove to a wire rack to continue cooling.

Enjoy served warm or room temperature, with a dollop of creme fraiche, if you like!

Katie is a  Leiths-trained food stylist, food writer and baker. She also runs Pelican Canteen, a supper club in London.