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Plum crumble cake

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

  • Prep: 15 mins
    Cook: 1 hrs
  • Cuts into 10-12 slices
  • Easy
  • Cuts into 10-12 slices
  • Easy
  • Calories 420
  • Carbohydrates 39
  • Saturated Fat 12
  • Sugar 22
  • Protein 7
  • Fat 25
  • Fibre 2
  • Salt 0.6

Nutrition per serving

  • Calories 420
  • Carbohydrates 39
  • Saturated Fat 12
  • Sugar 22
  • Protein 7
  • Fat 25
  • Fibre 2
  • Salt 0.6

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

Tip

Vary the recipe
If you'd like to make this out of season, this cake can be made with apricots until the British plums are ready. To serve, you can softly whip double cream then fold in some finely chopped walnuts. Sweeten to taste wth a little icing sugar and serve with the crumble cake.

A birthday treat
This would make a lovely rustic alternative to a formal birthday cake, especially for those who aren't fans of rich icing. To make it extra special, simply dust the surface of the finished cake with a little icing sugar, add some elegant birthday candles, a scattering of edible flowers and a simple ribbon.

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.

  2. First make the topping: put all the crumble ingredients in a bowl and rub together until crumbly.

  3. 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.

  4. 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.

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