Fruity cake recipe for 4 - 8 people, takes only 20 mins; recipe has butter, golden caster sugar, egg, self-raising flour, baking powder, vanilla extract, ground almond, soured cream, plum, ground almond, plain flour, golden caster sugar, butter and soured cream.
Plum crumble cake
Course: Fruity cake
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Soured Cream: 85g soured cream
- Egg: 3 large eggs
- Butter: 175g butter, at room temperature
- Plain Flour: 50g plain flour
- Self Raising Flour: 225g self-raising flour
- Baking Powder: 1 tsp baking powder
- Ground Almond: 100g ground almonds
- Golden Caster Sugar: 175g golden caster sugar
- Vanilla Extract: 2 tsp vanilla extract
- Plum: 5-6 ripe plums, halved and stoned
Directions
- 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.
- 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.
- 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.
