Plum crumble cake
This seasonal treat can be eaten as a dessert or a cake.
Makes 10-12 slices.
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
For the crumble:
50g ground almonds
50g plain flour
50g golden caster sugar
50g butter, chopped into pieces
soured cream or yoghurt, to serve
Method:
1.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.
2. 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.
3.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 yoghurt. Keeps for 3-4 days in an airtight cake tin.