Plum Crumble Cake

Serves 6-8 

Ingredients

Crumble:

150g plain flour

80g unsalted butter, melted and cooled

50g caster sugar 

40g brown sugar 

Cake:

175g unsalted butter, at room temperature 

155g caster sugar 

2 tsp vanilla extract 

3 eggs 

85g sour cream

225 self-raising flour 

100g almond meal 

1 tsp baking powder 

1/4 tsp salt 

4 ripe plums, sliced into thin segments

Method 

Step 1: Preheat oven to 180°C and line a 20cm round spring-form tin with baking paper. 

Step 2: For the crumble, place the flour, butter and sugars in a bowl and use your fingertips to combine until the mixture resembles coarse crumbs. Set aside. 

Step 3: For the cake, place the butter, sugar and vanilla in the bowl of a stand mixer and beat until pale and creamy. (If you do not have a stand mixer, use electric beaters). Add the eggs,1 at a time, beating well after each addition. Add the sour cream, self-raising flour, almond meal, baking powder and salt. Mix on low speed until just combined. 

Step 4: Transfer batter to the lined cake tin and gently arrange the plum segments on top. Sprinkle the crumble over the cake and bake for 55-65 minutes, or until a skewer comes out clean. Once cooked, set aside for 15 minutes, then remove from tin and transfer to a wire rack to cool.