Damson and Almond Sheet Cake with Cinnamon Crumble

A juicy autumn sheet cake with damsons, almonds and a crisp cinnamon crumble topping. It works in a single tin and can be served warm or cooled, dusted with a little icing sugar.

By yumbelo · 4 servings · 55 minutes

Ingredients

• 200 g All-purpose flour
• 2 tsp Baking powder
• 100 g Sugar
• 1 pack Vanilla sugar
• 1 pinch Salt
• 100 g soft butter
• 2 pc Eggs
• 80 ml Milk
• 50 g ground almonds
• 500 g Damsons
• 100 g All-purpose flour (for the crumble)
• 50 g Sugar (for the crumble)
• 60 g cold butter (for the crumble)
• 30 g flaked almonds
• 1 tsp Cinnamon
• 1 tbsp Icing sugar for dusting

Method

1. Preheat the oven to 180 °C top and bottom heat and line a baking tin (approx. 20 x 30 cm) with baking paper.
2. For the crumble, rub the flour, sugar, cold butter cut into pieces and flaked almonds between your fingertips into coarse crumbs and chill.
3. Wash the damsons, halve them, remove the stones and cut into wedges.
4. Beat the soft butter with sugar, vanilla sugar and salt for about 3 minutes until creamy.
5. Beat in the eggs one at a time, then add the milk.
6. Mix the flour, baking powder, ground almonds and cinnamon, then briefly stir in until a smooth batter forms.
7. Spread the batter in the tin, arrange the damson wedges closely on top and sprinkle the crumble evenly over them.
8. Bake the cake for 35 to 40 minutes, until the crumble is golden brown and a wooden skewer comes out clean.
9. Let the cake cool in the tin for about 10 minutes, cut into pieces and dust with icing sugar.