Plum crumble cake

autumn fruit cake fruit crumble cake indulgent plum bake

N/A

Cuts into 10-12 slices

Source

Ingredients

175g butter , at room temperature

175g golden caster sugar

3 large eggs

225g self-raising flour

1 tsp baking powder

2 tsp vanilla extract

100g ground almonds

85g soured cream

5-6 ripe plums , halved and stoned

50g ground almonds

50g plain flour

50g golden caster sugar

50g butter , chopped into pieces

soured cream or yogurt, to serve

Method

Heat oven to 180C/160C fan/gas 4. Grease and line a 22cm deep, round cake tin (preferably with a loose bottom) with baking parchment.

First make the topping: put all the crumble ingredients in a bowl and rub together until crumbly.

For the cake, put the butter, sugar, eggs, flour, baking powder, vanilla, ground almonds and soured cream in a big bowl. Beat with an electric whisk until smooth, then tip into the tin and level the top. Arrange the plums, cut-side up, over the mix, then scatter over the crumble.

Bake for 50 mins-1 hr on a middle shelf until a skewer poked into the cake mixture comes out clean (plums will remain sticky, however). Cool in the tin for 20 mins, then finish cooling on a wire rack. Serve plain or with soured cream or yogurt. Keeps for 3-4 days in an airtight cake tin.