plum almond crumble cake.

Plum and almond crumble cake

A delicious fruity cake that's great served warm as a pudding or cold with a cuppa.
Course Cake, Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Helen


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.