Cinnamon plum crumble cake

Prep 0 h : 15 m
Cook 1 h : 30 m


  • 200g plain flour

    200g self-raising flour

    185g unsalted butter, chopped

    165g caster sugar

    3 egg yolks

    120g sour cream

    800g blood plums, halved, seeded

    2 tbsp almond meal

    1½ tbsp caster sugar, extra

    1 tsp ground cinnamon


    75g plain flour

    30g almond meal

    55g firmly packed brown sugar

    150g unsalted butter, chopped

    80g natural flaked almonds


  • Mix flours, butter and sugar until mixture is crumbly. Add egg yolks and sour cream; mix until mixture just comes together. Knead dough on lightly floured surface until smooth. Wrap in clingfilm. Refrigerate for at least 4 hours.

    Make crumble: Mix together all the ingredients, except almonds, until crumbly; stir in almonds.

    Preheat oven to 180°C. Place an oven tray in oven while preheating. Grease a 25cm springform pan well; dust with a little flour, shake out excess.

    Roll pastry between sheets of baking paper until 35cm round. Ease into pan to cover base and come halfway up sides.

    Combine plums and almond meal in a bowl; place in pastry case. Sprinkle crumble over.

    Bake in the lower half of the oven until a skewer inserted into the centre comes out clean, about 90 mins. Sprinkle with combined extra sugar and cinnamon. Cool in pan. Serve.