A Nice Plum Cake
A perfect little cake for the cooler autumn months we are now experiencing. I personally cannot get enough of the black plums at the moment, but I love them crunchy, not too soft. This paired with a crunchy crumbly topping, you cannot go wrong. You can always add an extra pinch of cinnamon too if your heart desires!
A Nice Plum Cake
Print RecipeIngredients
- 150g caster sugar
- 150 unsalted butter, softened
- 1 vanilla pod, split and seeds scraped
- 2 eggs
- 100g ground almonds
- 100ml full cream milk
- 1 tsp baking powder
- 150g plain flour, sifted
- 6 small plums (about 300g in total), cut in half and stones removed
Crumble Topping
- 40g chilled unsalted butter
- 40g brown sugar
- 30g flaked almonds
- 40g plain flour
- pinch of sea salt
Instructions
- Preheat the oven to 180°C. Grease a 20cm round cake tin with butter and line with baking paper.
- Cream the sugar, butter and vanilla seeds together until pale and fluffy. Stir in the eggs, one at a time, beating after each addition. Stir in the ground almonds (the mixture will be a little stiff, but the milk will loosen the batter). Add half of the milk and stir to incorporate, followed by the baking powder and half of the flour. Mix in the remainder of the milk, finishing with the rest of the flour, gently stirring until smooth and combined. Spoon the batter into the prepared tin and top with the plums, cut-side up, pressing them into the mixture a little.
- To make the crumble topping, place all of the ingredients in a small bowl and rub together into a crumbly mixture. Scatter over the top of the cake batter and bake for 40-45 minutes or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then turn out onto a rack to cool completely. This cake is best eaten on the day it is made.
A Nice Plum Cake