I’m so excited to share this Plum Cake with Crispy Crumble Topping Recipe with you because it’s one of those desserts that feels both fancy and comforting at the same time. The juicy plums baked right into a tender cake base with a buttery, crispy crumble on top — I absolutely love how the textures and flavors come together. It’s perfect for cozy afternoons or casual gatherings where you want to impress without fuss.
When I first tried this recipe, I was amazed at how easy it was to get that perfect balance between the moist fruit and the crunchy topping. Plus, it uses simple pantry ingredients you probably already have. If you’re looking for a fruit dessert that’s not overly sweet and bursting with fresh plum flavor, this Plum Cake with Crispy Crumble Topping Recipe is so worth giving a go!
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday pantry staples with fresh plums for natural sweetness and jammy flavor.
- Perfect Texture: Juicy cake base with a delightfully crunchy and crumbly topping that will have everyone going back for seconds.
- Easy to Make: No fancy equipment or complicated steps, making it great for beginners and busy bakers alike.
- Versatile: Works well for teatime treats, dessert after dinner, or special occasions with family and friends.
Ingredients You’ll Need
The ingredients for this Plum Cake with Crispy Crumble Topping Recipe are straightforward but thoughtfully combined to maximize flavor and texture — from the zing of lemon zest to the warmth of cinnamon in the crumble.
- Plain flour: This is your cake’s base; use a good-quality plain flour for the right crumb.
- Baking powder: Gives the cake a light lift, so it’s tender and not dense.
- Superfine/caster sugar: Dissolves quickly in the batter and crumble, giving just the right sweetness.
- Vanilla extract: Adds a lovely depth of flavor — don’t skip it!
- Lemon zest: Brightens the cake with a fresh, citrusy note that balances the plum’s sweetness.
- Butter (softened): Makes the cake moist and rich and creates the signature crumble topping.
- Eggs (room temperature): Bind everything together and help with the cake’s structure.
- Plums: Choose ripe but not overly soft plums for that perfect juicy texture inside the cake.
- Ground cinnamon: Warming spice that brings out the crumble topping’s cozy flavor.
Variations
I love tweaking recipes to match the season or my mood, and the Plum Cake with Crispy Crumble Topping Recipe is no exception. Feel free to play around with different spices, fruits, or toppings to make it your own.
- Spice it up: I’ve tried adding a pinch of nutmeg or ginger to the crumble for an extra warm flavor, which my family really enjoyed.
- Fruit swaps: If plums aren’t in season, apricots or peaches work beautifully too—just adjust the sugar depending on sweetness.
- Gluten-free: You can substitute plain flour with a 1:1 gluten-free baking mix for a similar texture.
- Less sugar: If you prefer, reduce sugar slightly in the crumble topping; I found it still crisps up nicely and lets the plums shine.
How to Make Plum Cake with Crispy Crumble Topping Recipe
Step 1: Prepare Your Batter and Plums
Start by preheating your oven to 180°C (350°F) and greasing a springform cake tin — this will make it so much easier to remove your cake when it’s done. In a bowl, whisk together the flour and baking powder so everything’s well combined. Add sugar, vanilla, lemon zest, softened butter, and eggs to the dry mix, then beat gently on low speed until you have a smooth batter without any lumps or dry patches at the bottom. Pour this evenly into your cake tin, then press the halved plums cut side down into the batter, spacing them evenly. You’ll see the plum juices start to infuse the cake while baking — such a lovely sight!
Step 2: Make the Crispy Crumble Topping
For the crumble, mix the flour, sugar, and ground cinnamon in a bowl. Drop in the cubed softened butter and use your fingertips (or a pastry cutter if you have one) to cut the butter into the dry ingredients until it looks like coarse crumbs. It’s tempting to overwork this, but I found stopping when you get that pebbly texture gives you the best crunchy topping. Sprinkle this crumble generously over your plums, covering the cake surface evenly. This topping is my favorite part — it bakes up crispy and contrasts perfectly with the tender cake and juicy fruit beneath.
Step 3: Bake and Cool
Pop the cake in the oven and bake for about 50 minutes, or until the crumble topping turns lightly golden and a skewer inserted near the center comes out clean (thanks to the plums you may get wet crumbs, just make sure no raw batter clings). Once baked, allow it to cool completely before you carefully release the springform and slice. The cooling part is key—cutting too soon can make it fall apart because the fruit is still hot and juicy. Trust me, having served this to guests multiple times, patience pays off for neat slices that hold beautifully.
Pro Tips for Making Plum Cake with Crispy Crumble Topping Recipe
- Use Room Temperature Eggs: They blend better into the batter, resulting in a smoother, lighter cake texture.
- Don’t Overmix the Batter: Mix just until no dry flour remains to keep your cake tender and fluffy.
- Press Plums Cut Side Down: This helps the cake absorb the juices nicely and keeps the appearance tidy.
- Wait Until Cool to Slice: Letting the cake cool completely prevents it from crumbling apart when you cut.
How to Serve Plum Cake with Crispy Crumble Topping Recipe
Garnishes
I like serving slices dusted lightly with powdered sugar or a small dollop of whipped cream for extra richness. Sometimes I add a few fresh mint leaves on the side — the brightness really complements the plum’s sweetness and the cinnamon in the crumble. When sharing with kids or guests, a scoop of vanilla ice cream is an absolute winner. It melts into the warm cake and makes it irresistibly indulgent.
Side Dishes
Since this plum cake packs a lot of flavor and richness, I often pair it with simple drinks like a cup of black tea or a light coffee. For brunch or tea parties, fresh fruit salads or light cheeses make great companions. If you want to go all out, a tangy yogurt or crème fraîche side dollop keeps things balanced and refreshing.
Creative Ways to Present
For special occasions, I’ve served this Plum Cake with Crispy Crumble Topping Recipe in individual ramekins topped with crumble for a rustic yet elegant look. Another fun idea is layering slices with whipped cream and fresh plums in glasses for a dessert parfait. Adding edible flowers garnishing the top gives it that eye-catching, artisan bakery vibe that guests adore.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover plum cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. This helps preserve the crumble topping’s crispiness while keeping the inside moist. Beyond that time, it might get a bit softer, but you can refresh it in the oven before serving.
Freezing
If you want to freeze it, slice the cooled cake first, then wrap each piece individually in cling film and place them in a freezer-safe bag. I’ve found it freezes well for up to 1 month. Just thaw at room temperature or gently warm in the oven before enjoying.
Reheating
To revive that crispy crumble topping nicely, I pop slices into a preheated oven at 160°C (320°F) for 8-10 minutes. Microwaving works in a pinch but can make the crumble a bit soggy, so the oven method is definitely my go-to to keep textures yummy.
FAQs
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Can I use frozen plums for the Plum Cake with Crispy Crumble Topping Recipe?
Yes, you can! Just be sure to defrost them completely and drain any excess liquid to prevent the batter from becoming too wet. This will help maintain the cake’s texture and prevent it from turning soggy.
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What size cake tin should I use for this recipe?
A 20cm (8-inch) springform cake tin works best because it’s easy to remove the cake without damage. However, a standard cake tin of similar size will also do fine; just make sure it’s well greased and lined if needed.
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Can I make the crumble topping in advance?
Absolutely! You can prepare the crumble topping a day ahead and keep it covered in the fridge. Just bring it back to room temperature before sprinkling it over the cake batter to ensure even baking.
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How do I know when the cake is done baking?
Look for a lightly golden crumble topping and insert a skewer or toothpick near the center. It should come out clean or with just a few moist crumbs (fruit juices are normal). If you see wet batter, give it a few more minutes.
Final Thoughts
This Plum Cake with Crispy Crumble Topping Recipe is truly one of my favorite go-to desserts when I want something that feels special but is surprisingly simple to make. It brings back warm memories of sharing sweet treats with family while keeping things fresh and seasonal. I hope you enjoy making and eating it as much as I do — trust me, once you try it, it’s going to become a staple in your baking repertoire.
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Plum Cake with Crispy Crumble Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This sumptuous Plum Cake features a moist, buttery base studded with fresh, juicy plums and topped with a crunchy cinnamon-infused crumble. Perfectly balanced with vanilla and lemon zest, this cake delivers layers of flavor and texture, ideal for teatime or dessert.
Ingredients
Cake
- 125 grams / 3/4 cup + 1 teaspoon plain flour
- 4 grams / 1 teaspoon baking powder
- 125 grams / 2/3 cup superfine/caster sugar
- 2 grams / 1 teaspoon vanilla extract
- 2 grams / 1 teaspoon lemon zest finely chopped
- 125 grams / 4.4 ounces butter, softened
- 110 grams / 2 large eggs, room temperature
- 800 grams / 1.76 pounds plums, washed and halved
Crumble Topping
- 150 grams / 1 cup + 1 tablespoon plain flour
- 100 grams / 1/2 cup superfine/caster sugar
- 100 grams / 3.5 ounces butter, cubed and softened
- 1 gram / 1/2 teaspoon ground cinnamon
Instructions
- Preheat and prepare the tin: Preheat your oven to 180C/350F and greaseproof a 20 cm (8 inch) springform cake tin to ensure easy removal of the cake after baking.
- Mix dry ingredients for the cake: In a bowl, combine the plain flour and baking powder, stirring well to distribute the leavening evenly throughout the flour.
- Combine wet and dry ingredients: Add the superfine sugar, vanilla extract, lemon zest, softened butter, and eggs to the flour mixture. Mix on low speed until a smooth batter forms with no dry ingredients remaining at the bottom of the bowl.
- Assemble the cake base: Pour the batter into the prepared cake tin and level it out evenly. Carefully press the halved plums, cut side down, evenly into the batter to ensure uniform distribution.
- Prepare the crumble topping: In a separate bowl, mix the plain flour, caster sugar, and ground cinnamon. Add the softened butter and cut it into the dry ingredients using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Add the crumble topping and bake: Sprinkle the crumble evenly over the plums in the cake tin. Place the tin in the oven and bake for 50 minutes, or until the crumble is lightly golden and a skewer inserted into the cake comes out clean.
- Cool and serve: Remove the cake from the oven and allow it to cool completely in the tin before carefully removing the springform sides. Slice and serve to enjoy the perfect balance of tender cake, juicy plums, and crunchy topping.
Notes
- Vanilla extract and lemon zest: Both ingredients are key flavor enhancers adding depth and brightness to the cake; it’s best not to omit either to maintain the intended flavor profile.
- Fresh plums: Using fresh plums is ideal as they provide balanced sweetness; frozen plums can be used but should be defrosted and drained thoroughly to remove excess moisture.
- Cake tin choice: A 20 cm (8 inch) springform cake tin is recommended for easy removal, but a standard cake tin of similar size can also be used.
Nutrition
- Serving Size: 1 slice (approx. 90 grams)
- Calories: 320 kcal
- Sugar: 24 grams
- Sodium: 70 mg
- Fat: 17 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 37 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 65 mg
