Plum crumble cake

• butter↗175g g

  at room temperature

• golden caster sugar↗175g g
• large eggs↗3
• self-raising flour↗225g g
• baking powder↗1 tsp tsp
• vanilla extract↗2 tsp tsp
• ground almonds↗100g g
• soured cream↗85g g
• ripe plums↗5-6

  halved and stoned

• ground almonds↗50g g
• plain flour↗50g g
• golden caster sugar↗50g g
• butter↗50g g

  chopped into pieces

• soured cream↗

  or yogurt, to serve

Step-by-step instructions

1. 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. 2

   First make the topping: put all the crumble ingredients in a bowl and rub together until crumbly.

3. 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. 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.