This sumptuous seasonal bake is topped with halved plums or apricots and a buttery crumble topping – serve as a pudding or cake
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
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
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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.
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First make the topping: put all the crumble ingredients in a bowl and rub together until crumbly.
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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.
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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.