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Plum crumble cake with cinnamon creme fraiche
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Seasonal plums shine in this delectable crumble cake.
Ingredients:
  • Melted butter, to grease
  • 175g unsalted butter, softened
  • 155g (3/4 cup) caster sugar
  • 3 eggs, lightly beaten
  • 225g (1 1/2 cups) self-raising flour
  • 4.00 gm baking powder
  • 100g (1 cup) almond meal
  • 6 ripe plums, halved, stones removed
  • 40.00 ml plain flour
  • 25g (1/4 cup) rolled oats
  • 25g unsalted butter, finely chopped
  • 55g (1/4 cup, firmly packed) brown sugar
  • 45g (1/4 cup) blanched almonds, coarsely chopped
  • 200g creme fraiche
  • 12.00 gm icing sugar mixture, sifted
  • 2.50 gm ground cinnamon
Instructions:
  • Preheat your oven to 180°C. Grease a 22cm round cake pan with melted butter and line the base with non-stick baking paper.
  • Mix together the flour, oats, butter, sugar, and almonds in a small bowl to create the delicious crumble topping.
  • In a large bowl, use an electric beater to cream together the butter and sugar until light and fluffy. Gradually add the eggs one at a time, mixing well after each addition. Gently fold in the flour, baking powder, and almond meal until fully combined.
  • *Spread cake mixture into the pan, ensuring a smooth surface. Place plums, cut-side up, on top of the cake, pressing gently. Sprinkle with crumble topping. Bake in a preheated oven for 50-60 minutes until a skewer inserted in the center comes out clean. Cool on a wire rack for 15 minutes before unmolding.*
  • Prepare the cinnamon creme fraiche by mixing creme fraiche, icing sugar, and cinnamon in a bowl. Chill in the fridge once covered.
  • Slice the cake into wedges and enjoy with the cinnamon-infused creme fraiche.

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