Updated: Jul 7, 2019
Buttery cake covered with plums and delicious, buttery crumb.
This is our favourite fruit crumb cake. Why? The share amount of butter and fruit in this cake is transferring standard crumb cake into buttery, soft and fruity feast! Thanks to the addition of yogurt this crumb cake stays fresh and soft for 3 days.
The cake is packed with fresh plums - 1.5kg (3.3lb!) of fresh plums goes on top of the cake. Plums are covered with brown sugar and cinnamon mixture for lightly spiced, sweet and warm flavour. Choose the biggest plums you can get! You want this cake to be a fruity feast!
The plums will not be covered fully by the batter when placed onto the tin. Don’t worry - the cake, when baking, will nicely puff up and gently wrap around cinnamon-spiced plums, covering the fruit fully. Use coconut (or any other nuts of your preference - ground) to sprinkle on top of plums - for extra crunch but also to keep the moisture intact (nuts contain juices and let the crumb set nicely on top). Apply the crumb liberally!
We recommend baking this cake in a large baking tray for most delicious result. You don’t need to have exactly same measurement of baking tray as we have - choose the one that fits your oven (large tray). The baking time may be then 5 minutes shorter or longer - depending on the size of your oven. If you don’t have large baking tray - bake in 22x33cm deep tray and use 2/3rd of the recipe for this bake (we adjusted ingredients accordingly, so that it’s easy to calculate the split), bake for 55 minutes.
For a good bake here make sure to have eggs and yogurt at room temperature. This cake differs in texture to our Granny’s crumb cake (which is light but more dense). Butter here is melted and slowly added into fluffy egg/sugar mixture. For the best result, keep in mind that you want this cake batter to be light and airy - take your time when beating eggs with sugar (all explained in the recipe) and take your time when adding melted butter (add in steady stream). Follow recipe regarding mixing instructions. Overall - it’s a simple and quick bake!
All in all - simply irresistible fruit and butter feast covered with crunchy and buttery crumb.
Fantastic crowd pleaser - whether you are organising barbecue this summer or hosting some get together or simply want to enjoy a real fruit feast.
Added bonus - this is yet another quick bake! You will have this cake made and ready to serve in under 1 hour!
Buttery Plum Crumb Cake Recipe
Yield: 24 servings
Time: 20 min prep + 40 min baking
Tin: 31x42cm - large baking tray
- 1.5 kg fresh plums - 12-14 extra large plums
- 3 teaspoons cinnamon
- 45g light brown sugar or demerara sugar
- 45g desiccated coconut
- 450g all-purpose flour
- 2 tsps baking powder
- 6 large eggs, room temperature
- 300g caster sugar
- 1 tsp vanilla extract or seeds from 1/2 vanilla pod
- 1/2 tsp salt
- 400g unsalted butter, melted
- 6 Tbsps (90g) natural yogurt or milk (90ml), room temperature
For the crumb:
- 90g light brown sugar
- 90g caster sugar
- 330g all-purpose flour
- 1/5 tsp salt
- 200g butter, melted
1. Preheat the oven to 170C. Line the bottom of baking tin with parchment paper. When preheating the oven toast coconut for 3 minutes. Set aside to cool.
2. Wash and dry plums. Cut in halves and remove the cores. Mix plums with cinnamon and brown sugar. Set aside.
3. Sift flour with baking powder. Set aside.
4. Prepare the crumb: Mix flour with salt and sugars. Add melted butter and mix until crumbly texture is formed. Set aside.
5. Prepare cake batter: Beat eggs with sugar on high speed (use whisk attachment) - take your time here - beat 1 egg and add 50g of sugar at a time - beat for 1 minute before adding next egg and sugar. This should take you approx. 5-6 minutes. You want to achieve fluffy and light egg mixture. Add salt and vanilla extract and mix for another 30 seconds. Change to paddle attachment or from now on fold in ingredients using spatula. Now, with steady stream start adding melted butter mixing on low speed (or gently folding in). Don’t rush - you want to keep the batter light and airy. In two turns add sifted flour and mix on low (or gently fold in) only until all ingredients are combined and no flour pockets remain. As a last step add yogurt and mix on lowest speed/fold in only until combined. Don’t over mix.
6. Assemble: Pour batter into the baking tin. Place plums on top (cut side up), gently pressing in and leaving some 1.5cm space around each plum (for the cake to puff up). Sprinkle each fruit with toasted coconut and cover the cake with crumb.
7. Bake at 170C for 40 min. If you see the cake browning too much lower the temperature to 160-165C in the last 10 minutes of baking. Check with the skewer if fully baked through. Once baked, remove from the oven and cool for 15 minutes before serving.
1. Fruit - fresh peaches or nectarines cut in halves (sprinkled with walnuts or pecans, flaked almonds or shelled pistachios) are great choice for this cake too! Simply irresistible.
2. Spices - use cinnamon (3 tsp), nutmeg (1/2 teaspoon), ginger (1/2 teaspoon) - depending on what spices you prefer. Nutmeg, ginger and cinnamon combination complements peaches really well.
3. Use unsalted butter for this bake. Baked on salted butter the cake looses its buttery, gentle edge.
4. Make sure to leave some 1.5 to 2cm space around each fruit to allow the cake to rise.
5. Storage - the cake keeps fresh for 3 days. Keep loosely covered with dry kitchen towel at room temperature (21C).