Pear and prune cake

Pre heat oven to 180°C (fan 160°C, gas mark 4. Grease a 9 inch spring form cake tin with extra butter, and line with baking paper.

For the sponge; cream the butter and caster sugar together in a large bowl until light and fluffy, using a mixer on medium-high speed.

Add the eggs, one at a time, still beating until all incorporated. Sift in the flour, cinnamon and baking powder and fold gently using a large metal spoon.

Fold in the vanilla extract and add the prunes. Peel and roughly chop the pears into chunks before adding to the mixture.

For the crumble, place all the crumble ingredients in a bowl and with your fingers rub until you have a rough crumb mixture.

Scatter the top of the sponge generously with the crumble. Bake in the preheated oven for 60 minutes. Leave to stand for 5 minutes, then remove the sides of the tin and peel away the paper. Serve with custard