PLUM CRUMBLE CAKE

Plum crumble cake image

This sumptuous seasonal bake is topped with halved plums or apricots and a buttery crumble topping - serve as a pudding or cake

Provided by Good Food team

Categories Afternoon tea, Dessert, Treat

Time 1h15m

Yield Cuts into 10-12 slices

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 420 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium