Ever find it hard to decide between a pudding and a cake? Something to serve hot with custard, or cold with a cuppa? That was the quandary facing me when I decided to combine both and make this scrumptiously fruity plum and almond crumble cake.
We were expecting friends for lunch, and I couldn’t decide how to finish the meal. I mean, I love a bowl of steaming hot pudding with custard or ice-cream, but there was a good chance we might decide to wait awhile after our main course, and have our ‘afters’ later, with a cup of coffee or tea. What to do?
This yummy plum and almond crumble cake neatly adapts itself to both purposes. Served warm, it basks under its blanket of custard and makes a superb pudding. Sliced into squares and served cold, it is a perfect accompaniment to a reviving cup of tea. (The leftovers were gobbled up as afternoon tea/elevenses over the next couple of days.)
Kipper was very fond of this plum and almond crumble cake, despite being largely ambivalent about plums. The only problem was that her school’s ‘no nuts’ rule meant that I couldn’t put squares of crumble cake into her lunchbox. Bah! I think she polished off her fair share at home though, so that’s OK.
I flavoured the cake part with cinnamon, which I think goes wonderfully well with plums, and with almonds come to that. You could also try a little orange zest to ring the changes. Lovely.
This versatile plum and almond crumble cake is a terrific bake for a weekend, and I shall certainly be making it again soon – it’s a dessert, cake and snack in one, and delicious every time!
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Plum and almond crumble cake
A delicious fruity cake that's great served warm as a pudding or cold with a cuppa.
For the cake
- 100 g plain flour (3/4 cup)
- 100 g ground almonds (3/4 cup)
- 1 tsp baking powder
- 1 tsp cinnamon
- 100 g margarine or butter (1/3 cup + 1 tbsp)
- 100 g light brown sugar (1/2 cup)
- 2 eggs
- 5-6 plums
For the crumble
- 25 g plain flour (scant 1/4 cup)
- 25 g ground almonds (scant 1/4 cup)
- 25 g margarine or butter (2 tbsp)
- 25 g brown sugar (2 tbsp)
Preheat the oven to 180C/350F. Line a 20cm square cake tin (or equivalent size rectangular or round tin) with baking parchment.
Sift the flour into a bowl. Stir in the ground almonds, baking powder and cinnamon, and set aside.
Cream the margarine/butter and brown sugar together until fluffy.
Beat in the eggs together with a little of the flour mixture. Fold in the rest of the flour until well combined.
Scrape the mixture into the lined tin and spread to the edges.
Carefully stone the plums and cut each one into 8 slices. Arrange the plum slices skin-side-down, in rows over the top of the cake batter.
To make the crumble, rub the flour and ground almonds into the margarine/butter, then stir in the sugar and almonds. (Alternatively pulse all the crumble ingredients in a food processor.) Scatter the mixture evenly over the plums.
Bake at 180C/350F for 45-60 minutes, until the crumble is browned on top and a toothpick inserted in the cake comes out clean.
Allow to cool in the tin before serving warm or cold.