ProMalt2107

This is a very colorful dessert, but ...1) Pressed for time, I had to skip the sweet crumble topping, but for me, the fruit part was way too tart (this being what happens to sweet, ripe plums when cooked), and needed separate sweetening.2) To be honest, the method of incorporating the ingredients was mystifying to me. First of all, when did 2/3 c. butter mixed with 1 1/2 cups sugar ever become "smooth and creamy"? Then, after adding the eggs, how does one "stir in" a whole 3 cups of flour? Why not sift the dry ingredients separately and then add them alternately with the first part of the milk (the usual process with cakes)?This cake does take much longer to bake than most.