A soft, spiced almond sponge loaded with peeled plums and apples pushed into the batter, topped with a buttery cinnamon crumble. Baked in a deep 8" or 10" cake tin.
👩🍳 Method
1
Preheat oven to 180°C. Grease and line a deep 8" or 10" cake tin.
2
Cream the butter and sugar together until light and fluffy.
3
Beat in the eggs one at a time.
4
Fold in the self raising flour, baking powder, vanilla, cinnamon and ground almonds.
5
Stir in the soured cream (or cream or milk) to loosen the batter.
6
Spoon the batter into the prepared tin. Press the peeled plum and apple pieces down into the batter.
7
Make the crumble: mix the plain flour, soft brown sugar, melted butter and cinnamon together until it forms a rough crumble texture.
8
Scatter the crumble evenly over the top of the cake.
9
Bake at 180°C for about 60 minutes until a skewer comes out clean.
