Plum Crumble Cake

This is a large cake requiring a 22cm loose bottom springform cake tin and about 12 hungry people.

Serves 12


  • 175g unsalted butter – soft
  • 175g golden caster sugar
  • 225g self raising flour
  • 3 large eggs
  • 4 large plums (or 6 victoria plums) stoned and thickly sliced
  • 1 tsp baking powder
  • 2 tsps vanilla extract
  • 80g ground almonds
  • 80g soured cream
  • 225g pkt crumble mix
  • Custard or cream to serve


  1. Preheat oven to 160C
  2. Line the base of a 22cm springform tin with parchment paper
  3. In a large bowl add all the ingredients except the plums and crumble mix.
  4. Whisk using an electric mixer for about 4-5 minutes until all ingredients are combined. (mix will look a little lumpy but this is the almond)
  5. Carefully spoon mixture into the cake tin and level using back of spoon. Tap tin onto work surface to remove any air bubbles.
  6. Place the plum onto the cake mixture with skin sides down.
  7. Sprinkle over the crumble mixture
  8. Cook for 55mins – 1hr 10mins, until skewer come out clean from centre of cake.
  9. Leave to cool in tin for 15minutes before removing and placing on cooling rack.
  10. Serve with custard, cream or ice cream whilst still warm.