A delicious way to bake with ripe sweet plums. But please make this with Irish apples too, it would work perfectly! The smell of warm autumn spices in the house is very inviting. My granny would make huge trays of apple and cinnamon crumble for special family occasions and serve them up with stewed plums and jugs of custard, I can still remember the smell from her busy kitchen.
There is real comfort in the food we eat and share. And when the nights draw in its the kitchen table that pulls us together. Its good to remember the hands that sowed the seeds, that watered the soil, picked and harvested the fruit and the hands that made the food.
Good food will always be remembered.
- For the crumble topping
50g plain flour
40g soft butter
20g flaked almonds
- 1/2 tsp ground cinnamon
- For the sponge
- 180g butter, room temp
- 180g sugar
- 3 eggs
- 50g sour cream
- 180g self raising flour
- 1 tsp cinnamon
- 1/2 tsp mixed spice
- 75g ground almonds
- 4 ripe organic plums – sliced (250g approx)
- Preheat the oven 160ºC fan. Line an 8inch cake tin (with loose bottom preferably) and grease with butter.
- Step 1: Make the crumble topping. Add the flour, sugar, cinnamon and butter to a small bowl. Rub the butter into the dry ingredients with your fingers until it resembles sand, mix through the flaked almonds, set aside.
- Step 2: For the sponge. Put the sugar and butter in a mixing bowl and whisk until smooth, use an electric mixer or regular whisk. Next beat in the eggs one at a time then stir in the sour cream. Sieve in the flour along with the mixed spice and cinnamon. Fold in the ground almonds.
- Step 3: Transfer the sponge mix into the cake tin. Top with an even layer of most of the plum slices, keep a few back. Then sprinkle the crumble mix evenly over the plums. Top with the remaining plum slices.
- Step 4: Bake for 50 minutes to 1 hour. Until a skewer comes out clean.
- Cool on a wire rack, serve with warm custard.