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.