Plum crumble cake with cinnamon creme fraiche

Preparation Time 20 minutes
Cooking Time 60 minutes

Ingredients (serves 8)
* Melted butter, to grease
* 175g unsalted butter, softened
* 155g (3/4 cup) caster sugar
* 3 eggs, lightly beaten
* 225g (1 1/2 cups) self-raising flour
* 1 tsp baking powder
* 100g (1 cup) almond meal
* 6 ripe plums, halved, stones removed
Crumble topping
* 2 tbs plain flour
* 25g (1/4 cup) rolled oats
* 25g unsalted butter, finely chopped
* 55g (1/4 cup, firmly packed) brown sugar
* 45g (1/4 cup) blanched almonds, coarsely chopped
Cinnamon creme fraiche
* 200g creme fraiche
* 1 tbs icing sugar mixture, sifted
* 1 tsp ground cinnamon


Method
1. Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base with non-stick baking paper.
2. To make the crumble topping, combine the flour, oats, butter, sugar and almonds in a small bowl.
3. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the flour, baking powder and almond meal until combined.
4. Spoon cake mixture into the prepared pan and smooth the surface. Arrange the plums, cut-side up, over the top of the cake, pressing down gently. Sprinkle with crumble topping. Bake in preheated oven for 50-60 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside for 15 minutes before turning onto a wire rack to cool.
5. Meanwhile, to make the cinnamon creme fraiche, combine creme fraiche, icing sugar and cinnamon in a bowl. Cover and place in the fridge to chill.
6. Cut the cake into wedges and serve with the cinnamon creme fraiche.

Notes & tips
* You can make this recipe to the end of step 5 up to 2 days ahead. Store the cake in an airtight container out of direct sunlight. Store the creme fraiche in an airtight container in the fridge. Carry out step 6 just before serving.
* Transport tip: Prepare this recipe to the end of step 5. Store cake in an airtight container and transport flat. Store the cinnamon creme fraiche in an airtight container and transport in an esky. Carry out step 6 at destination.

Source
Australian Good Taste
Recipe by Louise Pickford