- Cook Time: 15 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 420
- Carbohydrate Content: 39g
- Fat Content: 25g
- Fiber Content: 2g
- Protein Content: 7g
- Saturated Fat Content: 12g
- Sodium Content: 0.6g
- Sugar Content: 22g
Plum crumble cake Recipe
Plum crumble cake is a Fruity cake recipe for 4 - 8 people, takes only 20 mins; recipe has butter, golden caster sugar and egg.
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
Instructions
- 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.