fruit crumble cake

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

Plum crumble cake

butter

golden caster sugar

eggs

self-raising flour

tsp baking powder

tsp vanilla extract

ground almonds

soured cream

plums

plain flour

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.

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Plum crumble cake

Top 1 fruit crumble cake recipes from across the web

The most viewed fruit crumble cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Plum crumble cake

The most viewed fruit crumble cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine