Plum and almond crumble cake
A delicious fruity cake that's great served warm as a pudding or cold with a cuppa.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.