Plum and Almond Crumble Cake

• 125 g butter
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 3 eggs
• 12 cup plain flour
• 12 cup self-raising flour
• 12 cup almond meal
• 13 cup sour cream
• 6 firm ripe amber jewel plums, stoned, cut into wedges
• 13 cup plain flour, extra
• 2 tablespoons brown sugar, extra
• 40 g butter, chopped, extra
• 13 cup sliced almonds
• creme fraiche, to serve

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

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Taken from www.food.com/recipe/plum-and-almond-crumble-cake-319466 (may not work)