The plum crumble cake is made of a sponge cake, a fruity filling and topped with crunchy crumbles. It is perfect for a warm late summer day and tastes sweet, sour and buttery. A touch of cinnamon in the crumbles complements the flavor.
The crumble cake is done quite fast and tastes best when fresh. In my opinion this cake is also delicious for breakfast when slightly warm. Either on its own or refined with whipped cream or ice cream. With a cup of coffee…doesn’t that sound perfect?
Tools & Equipment
- 23cm / 9-inch springform pan
- Cutting board
- Medium bowl
- Parchment paper
- Paring knife
- Pastry brush
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Wire rack
Recipe Tips
Make Ahead: you can prepare the crumbles 1-2 days in advance and keep them in the fridge until ready to use.
Butter for the Crumbles: you can use soft (room temperature) or cold butter to make the crumbles. If you use room temperature butter, place the prepared crumble mixture in the fridge for about 30 minutes before using it. In case you use cold butter, I suggest to use a pastry cutter to incorporate the butter into the dry ingredients.
Plums: they contain a lot of moisture, so when baking them, make sure that most of the moisture is evaporated. If the cake still has a lot of liquid on the surface after the recommended baking time, continue baking and cover with foil to prevent the crumbles from burning. Check the cake in 5 minute intervals. If there is only a little liquid left, turn off the oven and let the cake sit in the oven for 15 minutes.
Directions – How to Make Plum Crumble Cake
Preheat the oven to 180°C / 350°F. Line the bottom of a 23cm / 9-inch springform pan with parchment paper and grease the sides. Wash, dry, pit and halve the plums. Weigh your ingredients.
For the Crumbles
Combine the flour, sugar and cinnamon. Add the butter and use your fingers to make the crumbles. Put the crumbles in the fridge for at least 30 minutes.
For the Cake
In the bowl of a stand mixer combine flour, baking powder, sugar and oats on medium speed for about 1 minute. Add the butter, eggs, milk and vanilla extract and mix on medium speed until just combined, for about 1 minute. Scrape down the side of the bowl.
Fill the batter into the pan and smooth the surface with a silicone spatula. Place the plums on top. The inside of the plums should face to the side or up.
Spread the crumbles all over the plums and bake for about 55-65 minutes. If you notice the crumbles are browning too fast, cover with foil to prevent them from burning.
Remove the cake from the oven and let it cool completely on a wire rack. Then release the cake from the pan and enjoy.
Storage: you can keep the cake at room temperature for up to 3 days. Place the cake in the fridge from the 2nd day on, as the crumbles absorb the moisture from the plums and become soft. You can freeze the cake for up to 3 months when wrapped tightly in foil or stored in a freeze-proof container. Thaw in the fridge overnight and bring to room temperature before serving.
My Summary for Plum Crumble Cake
Difficulty: simple.
Taste: the crumble cake tastes buttery, sweet and fruity. Refreshing and absolutely delicious.
Texture: the base is soft and the topping crumbly and crunchy. In between you have the fruity plum filling.
PROS: I like the combo of fruit in a cake and crunchy crumbles on top. Preparation time for this cake is moderate and it tastes best fresh. No need to wait long before you can enjoy it.
CONS: none.
More “Fruity Summer”Recipes
- Berry Galette
- Blueberry Swirl Ice Cream
- Key Lime Pie
- Lemon Pound Cake
- Mango Sorbet
- Peach Swirl Cheesecake Bars