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Plum and almond crumble cake
Plum and almond crumble cake
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Prep Time:
145 minutes
Cook Time:
75 minutes
Total Time:
220 minutes
Ingredients:
  • 125g butter
  • 200g brown sugar
  • 2.50 gm ground cinnamon
  • 75g plain flour
  • 40g self-raising flour
  • 55g almond meal
  • 85g sour cream
  • 6 firm ripe amber jewel plums, stoned, cut into wedges
  • 50g plain flour
  • 32.00 gm brown sugar, extra
  • 40g butter, chopped, extra
  • 35g almond
  • Creme fraiche, to serve
Instructions:
  • Preheat your oven to 180°C and generously grease and line a 20cm round cake pan.
  • Using an electric mixer, whip together butter, sugar, and cinnamon until light and fluffy in a medium bowl. Add eggs one by one, beating thoroughly after each addition until just mixed. Alternate adding the combined flours, almond meal, and sour cream in batches, stirring until well incorporated.
  • Spread the mixture in the pan and level it. Place the plums neatly in a single layer on top.
  • In a bowl, mix the extra flour and sugar, then add the extra butter. Use your fingertips to rub the butter into the mixture until it resembles coarse breadcrumbs. Stir in the flaked almonds. Sprinkle the mixture evenly over the plums. Bake for 1 hour and 15 minutes or until a skewer inserted in the centre comes out clean. Let it cool for 30 minutes before transferring to a wire rack to cool completely. Slice into wedges and serve with creme fraiche, if desired.

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