Plum and Almond Crumble Cake
- Preheat oven to 180°C Grease and line the base and side of a 20cm round cake pan.
- Use an electric mixer to beat the butter, sugar and cinnamon in a medium bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition until just combined. Stir in the combined flours, almond meal and sour cream in alternating batches.
- Spoon into the prepared pan and smooth the surface. Arrange the plums over the surface in a single layer.
- Combine the extra flour and sugar in a bowl. Add the extra butter and use your fingertips to rub in the butter until it resembles coarse breadcrumbs. Stir through the flaked almonds. Sprinkle evenly over the plums. Bake for 1 hour 15 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 30 minutes to cool slightly before turning onto a wire rack to cool completely. Cut into wedges and serve with creme fraiche, if desired.