Name: Plum crumble cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Cuts into 10-12 slices
Cuisine: British
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

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

For the crumble

50g ground almonds
50g plain flour
50g golden caster sugar
50g butter
chopped into pieces
soured cream
or yogurt, to serve

Method

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