I’ve made it here in a 9 inch spring form pan which makes it easy to remove. I also like to make individual tea cakes using jumbo tulip cupcake wrappers (makes 12), either way, scrumptious!
|Crumble for cake|
- ⅓ cup brown sugar
- ⅓ cup sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup (1 stick) butter, melted
- 1 cups flour
- ¼ cup almond flour
- In a large bowl using a fork, mix the sugars, cinnamon and salt.
- Pour the melted butter over the sugar mixture and stir until smooth.
- Add the white and almond flours and mix with a spatula or wooden spoon until you have a crumbly thick paste-like dough.
|Plum Crumble Cake|
- ⅔ cup sour cream
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 1⅓ cups flour
- ⅔ cup almond flour
- ⅔ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) softened butter, cut into 8 pieces.
- 4-5 medium plums, sliced into 8-10 wedges each depending on the size of the plum
- 1 batch of crumble mix
- Preheat oven to 350 degrees.
- Butter and flour a round 9-inch spring form pan.
- In a small bowl, stir together the sour cream, egg, egg yolk, almond extract and vanilla.
- Using a food processor, mix together flour, sugar, baking soda, baking powder and salt.
- Add butter and the sour cream mixture and pulse a number of times until the flour is combined. Scoop out half of the batter in big spoonfuls and drop them into the bottom of the prepared pan and spread out with a spatula or back of a spoon into an even layer.
- Arrange a layer of plums on top of the batter in the pan.
- Spoon the rest of the batter over the plums and spread it carefully but not worrying too much if some of the plums show through.
- Using your hands, break the crumble topping mixture into big crumbs and sprinkle over cake.
- Bake cake for 45 to 55 minutes (cover with foil and continue to bake if it begins to get too brown on top).
- Cool completely before serving.
- Sprinkle with confectioner's sugar if desired.