Plum crumble cake

Plum crumble cake

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(1 ratings)

Prep: 15 mins Cook: 1 hr

Easy

Cuts into 10-12 slices
This sumptuous seasonal bake is topped with halved plums or apricots and a buttery crumble topping - serve as a pudding or cake

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal420
  • fat25g
  • saturates12g
  • carbs39g
  • sugars22g
  • fibre2g
  • protein7g
  • salt0.6g
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Ingredients

  • 175g butter, at room temperature
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 3 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp vanilla extract
  • 100g ground almonds
  • 85g soured cream
  • 5-6 ripe plums, halved and stoned
    Plum

    Plum

    pl-um

    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

For the crumble

  • 50g ground almonds
  • 50g plain flour
  • 50g golden caster sugar
  • 50g butter, chopped into pieces
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • soured cream or yogurt, to serve

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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Comments, questions and tips

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Legumelass
20th Sep, 2017
We love this cake, made it in various varieties such as plum, rhubarb with grated ginger, apple and cinnomen, black sweet cherries, raspberries, and dark muscavado sugar in the crumble top with wholewheat flour when using more rustic fruits such as Apple, rhubarb and dark damsons. I'd love to give this 5 stars, and although we make it and freeze it frequently - when fruits ripe to pick, we find it a little too sweet. I daren't risk cutting back on the sugar as I wouldn't want to waste such gorgeous ingredients. Would anyone have a suggestion regarding cutting the sweetness a little?
jjlawlor
20th Jun, 2017
3.8
Really yummy and easy to make. I used 6 plums that I'd previously frozen. I would use at least 9 next time, if not more. Maybe 6 fresh plums would have been enough
edsheeranmad
24th Apr, 2016
I had to leave it in the oven for about an 1 hour but the cake was really nice
danjoe89
8th Nov, 2015
I have looked through my copy of Good Food Magazine from September 2015 and I cannot find this recipe. Can someone tell me what page its on or indeed, if it is from another edition of the mag?
goodfoodteam's picture
goodfoodteam
19th Nov, 2015
Hi there, thanks for getting in touch and sorry for the confusion. This recipe is from the 2015 Good Food calendar (September 2015 page) which was a supplement included with one of our Christmas issues which came out in November 2014.  
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