Almond Plum Cake with Crumble

Ingredients

• 700 g plums
• 280 g softened butter
• 230 g coconut sugar
• 1 vanilla pod
• 3 eggs
• 450 g spelt whole‑grain flour
• 150 g Ground Almonds
• 1 pinch salt
• 2 tsp Baking powder
• 80 g yogurt (3.5% fat)
• 0.5 tsp cinnamon

Instructions

1. 1.

   Wash and pit the plums. Line a baking tray with parchment paper.

2. 2.

   For the batter, split the vanilla pod lengthwise and scrape out the seeds. Beat 180 g softened butter with 150 g coconut sugar and the vanilla seeds. Fold in the eggs one at a time. Mix 300 g flour with 100 g ground almonds, baking powder and salt, then alternately stir into the batter with yogurt. Spread the dough on the tray, arrange the plums on top and press them lightly into the batter.

3. 3.

   For the crumble mix the remaining flour with the remaining ground almonds, coconut sugar and cinnamon. Gently melt the remaining butter in a saucepan and drizzle it over the dry mixture in drops. Beat with a hand mixer’s beaters until small crumbs form. Sprinkle over the cake and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 50 minutes, or until golden brown.