A buttery, moist almond sponge topped with juicy, ruby red plums and a crunchy amaretti crumble, this plum amaretti crumble cake is equally good with a cup of tea or as an easy pudding with lashings of custard!
One of my favourite things about Autumn is all of the seasonal fruit around this time of year – apples, figs, pears and plums are all perfect for homely, cosy baking. You know the kind I mean – a cake that could be served alongside a cup of coffee or tea on a rainy afternoon or for pudding, with lashings of custard.
This plum amaretti crumble cake is that kind of bake. The sponge is really moist with the addition of Greek yoghurt and ground almonds, topped with ripe juicy plums and finished off with a layer of buttery amaretti crumble.
The crunchy amaretti biscuits really add a special touch and if you’re an almond fan, you’ll find it hard to stop eating the crumble. It’s pretty addictive!
Pin me for later…
I’m sharing this crumble cake with the blog link up Baking Crumbs, hosted by Angela at Only Crumbs Remain
Plum amaretti crumble cake
- 175 g soft butter
- 175 g caster sugar
- 3 Large eggs
- 225 g self raising flour
- 1 tsp baking powder
- 100 g ground almonds
- 2 tsp vanilla extract
- 85 g Greek yoghurt
- 6-7 ripe plums depending on size - mine were pretty small so you might need less
Amaretti crumble topping
- 50 g cold butter
- 50 g demerara sugar
- 50 g ground almonds
- 50 g plain flour
- 50 g crushed amaretti biscuits
- Preheat the oven to 180C. Grease and line a 22cm cake tin and baking paper.
- Make the crumble topping first - place the sugar, ground almonds and plain flour in a bowl and rub in the butter until the mixture resembles breadcrumbs. Crush the amaretti biscuits in random sized pieces and stir them through the crumble mixture.
- For the cake, place the butter, sugar eggs, flour, baking powder, vanilla, ground almonds and Greek yoghurt in a large bowl. Beat the ingredients together until the batter is smooth. Tip the batter into the tin and level the top. Arrange the plums cut side up over the batter, then scatter over the crumble. Bake for 1 hour or until well risen and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 10 minutes, then turn out and leave to cool on a wire rack. Lovely with either cream or custard (or both, if you're that way inclined!)