This moist and flavorful Plum Crumble Cake is perfect for showcasing fresh plums, whether you enjoy it as a dessert, a snack, or even for breakfast with your morning coffee.
The combination of tender cake and crunchy crumble creates a delightful contrast in texture, making each bite a true treat. Plus, it’s easy to prepare, making it an ideal recipe for both novice and experienced bakers alike!
Helpful Tips
- Choose ripe plums: For the best flavor, use ripe but firm plums. Overripe plums can become mushy during baking, while underripe ones may not provide enough sweetness.
- Customize the topping: Feel free to add nuts, such as chopped almonds or walnuts, to the crumble topping for added crunch and flavor.
- Store properly: Keep any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness, but be sure to let it come to room temperature before serving for the best taste.
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Plum Crumble Cake
Ingredients
For the Cake:
- 1/2 cup (114 g) unsalted butter softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 cup (125 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- 1/4 teaspoon (1.5 g) salt
- 1/2 teaspoon (2 ml) vanilla extract
- 1/4 cup (59 ml) milk
- 2-3 ripe plums pitted and sliced
For the Crumble Topping:
- 1/4 cup (31 g) all-purpose flour
- 1/4 cup (55 g) brown sugar
- 2 tablespoons (28 g) unsalted butter softened
- 1/4 teaspoon (0.5 g) cinnamon
- 2 tablespoons (12 g) rolled oats optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 baking dish or line it with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Gently fold in the sliced plums into the cake batter, being careful not to break them up too much.
- In a small bowl, combine the flour, brown sugar, softened butter, and cinnamon. Use your fingers or a fork to mix until crumbly. If using oats, stir them in as well.
- Pour the cake batter into the prepared cake pan and spread it evenly. Sprinkle the crumble topping generously over the batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Enjoy your Plum Crumble Cake warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream!
Notes
- For the best flavor, use ripe but firm plums. Overripe plums can become mushy during baking, while under ripe ones may not provide enough sweetness.
- Feel free to add nuts, such as chopped almonds or walnuts, to the crumble topping for added crunch and flavor.
- Keep any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness, but be sure to let it come to room temperature before serving for the best taste.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
