Plum Cake with Almond Streusel Topping

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125 g Plain flour
125 g Unsalted butter
150 g Plain flour
80 g Natural almonds; roughly
150 g Caster sugar
1/2 ts Cinnamon
1 ts Vanilla essence
2 Eggs; lightly beaten
6 lg Plums; e.g. Autumn Giant
1 ts Baking Powder
; or President,
; halved and sliced
125 g Brown sugar

Original recipe makes 1 servings



1. Grease a 22cm springform cake tin or line with Glad Bake. Pre-heat oven to 180deg.C. 2. Place all topping ingredients in food processor and process until the mixture resembles coarse breadcrumbs. Set aside. 3. Sift together the flour, baking powder and cinnamon and set aside. Cream butter and sugar until light and fluffy. Add vanilla and the eggs, a little at a time. Fold in the flour mixture until combined. 4. Spoon mixture into prepared tin. Halve plums and remove stones, then cut into slices. Arrange slices in overlapping rows on top of cake mixture. Sprinkle over the topping, pressing gently. 5. Bake cake for about 50-60 minutes, or until cooked when tested with a wooden skewer. Remove from oven and rest for 10 minutes before turning our on a cake rack to cool completely. Per serving: 1721 Calories (kcal); 113g Total Fat; (56% calories from fat); 15g Protein; 176g Carbohydrate; 648mg Cholesterol; 661mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 Fruit; 21 Fat; 8 Other Carbohydrates Converted by MM_Buster v2.0n.

Calories Per Serving: 3689 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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