This easy plum crumble cake with it’s juicy ripe plums and buttery, golden topping is a simple, delicious bake perfect for morning tea, afternoon tea or even a special occasion.
I was away on a girls’ night when my neighbour pinged our group chat asking if anyone wanted some plums. I couldn’t type back ‘yes please’ fast enough because you know me, I never say no to free fresh produce… Even when I’m out of town. My neighbours and I are a very efficient bunch, she immediately delivered them to my door (and my unsuspecting husband, LOL!)
Upon my return, I had a bit of a surprise because these plums were tiny, at least by plum standards. Firm and golden, they were cherry sized and quite sweet. I spent some time considering what I would do with them and then I decided upon cake because let’s face it cake is always a good idea!
This one looks and tastes like it is made with considerable effort but honestly, it’s so easy! The crumble takes just a few minutes to whip up and the cake mixture is of the all in one variety so you just chuck it in the bowl and whip it up, baby!
I love the way the sweet acidity of the plums cut through the crunch of the crumble and the light, moist sponge – it’s a real delight. The almond meal is definitely the hero of the sponge giving it it’s wonderful texture.
This cake would be perfect with a cuppa but if you’re celebrating, dust this beauty with icing sugar, pop in some candles and this cake will be an absolute showstopper! I can also vouch that it makes a great dessert and goes great with a scoop of ice cream.
The cake will keep for 3-4 days in an airtight container but it’s freezer friendly too so you can bake it now and enjoy it later – it’s a delicious way to enjoy your seasonal fruit.
This soft, buttery plum crumble cake is as easy to make as it is to enjoy and a delicious way to turn fresh plums into something really special.
What’s your favourite summer fruit? What’s the one thing you can’t say no to?
Serves 10
Ingredients
FOR THE CAKE
175g butter, softened
175g caster sugar
3 large eggs
2 tablespoons milk
85g natural yoghurt
225g self-raising flour
1 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
2 teaspoons vanilla essence
100g ground almonds
200g stoned baby plums or 7-8 large plums, halved and stoned
FOR THE CRUMBLE
50g ground almonds
50g plain flour
50g caster sugar
50g cold butter, cubed
How to – Traditional
- Preheat oven to 180C. Grease and line the base of a 22cm springform tin.
- First, make the crumble. Place all the crumble ingredients in the a bowl and rub together until crumbly. Set aside.
- In a large mixing bowl, combine all the cake ingredients except the plums. Beat with an electric whisk until thick and well combined.
- Tip the cake mixture into the prepared tin and level the top. Place the plums cut side up on top of the mixture and then scatter the crumble over the top.
- Put the cake tin on a baking sheet and pop in the oven. Bake for 1 hour or until a skewer inserted in the centre comes out clean. It might need another 10-20 minutes.
- Cool in the tin for 20 minutes and then transfer to a wire rack to cool completely. Dust with icing sugar before serving, if desired.
How to – Thermomix
- Preheat oven to 180C. Grease and line the base of a 22cm springform tin.
- First, make the crumble. Place all the crumble ingredients in the TM bowl and mix for 5 seconds on speed 5. Set aside.
- Then put all the cake ingredients except the plums in the TM bowl and mix for 10 seconds on speed 5. Scrape down sides of bowl and mix again for a further 10 seconds on speed 4. The mixture should be well combined and quite thick.
- Tip the cake mixture into the prepared tin and level the top. Place the plums cut side up on top of the mixture and then scatter the crumble over the top.
- Put the cake tin on a baking sheet and pop in the oven. Bake for 1 hour or until a skewer inserted in the centre comes out clean. It might need another 10-20 minutes.
- Cool in the tin for 20 minutes and then transfer to a wire rack to cool completely. Dust with icing sugar before serving, if desired.
