Damson Crumble Cake

I know I'm a bit of a meanie but I love it when my friends and family share their homegrown produce with me. Well this week I was doubly lucky. My lovely friend Di is an amazing masseuse and I had rock like tension knots in my neck, so I popped round to see her with my lemon meringue tart as a trade off for a shoulder massage. Anyway after an amazing massage we had a cup of tea and there on the counter was a huge bag of damsons. Andy (Di's hubby) was making damson gin but asked did I want to take the rest. So I did and this is the first of my damson recipe idea's. My good friend Sera brought over 2 huge bags of apples so I shall be making some Christmas chutney with the rest of the damsons and some of the apples.
For the Cake
About 30 stoned damsons
180g S/R flour
100g caster sugar
110g unsalted softened butter
2 eggs
50g Ground almonds

For the crumble topping
70g plain flour
50g unsalted butter
50g Demerara sugar
50g flaked almonds

 Preheat the oven to 180

In a freestanding mixer or with a handwhisk, cream the sugar and butter together, add the eggs a little at a time, whisk until light and fluffy and well combined. Fold in the flour and ground almonds with a metal spoon. Spoon into a 6 inch square greased and lined tin. Now stud the top with the stoned Damsons. For the topping, rub the Plain flour, sugar and butter together, sprinkle over the top of the damsons, now sprinkle with the flaked almonds, bake in a preheated oven for 45-55 mins, or until a skewer comes out clean, when pushed into the centre. If the cake begins to brown to quickly cover with foil.