Plum Crumb Cake
Indulge in the perfect marriage of tart and sweet with this irresistible Plum Crumb Cake—a delightful dessert that combines buttery, tender cake with juicy slices of fresh plums and a cinnamon-scented crumb topping. Ideal for late summer or plum season, this easy-to-make cake boasts a gorgeous layering of moist, vanilla-kissed batter and vibrant, caramelized fruit under a golden-brown streusel. With only 25 minutes of prep time and a heavenly aroma during baking, it’s perfect for casual gatherings, tea time, or even as a brunch centerpiece. Serve it slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent treat. Classic yet simple, this crumb cake is sure to impress with its rustic charm and comforting flavors.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 1 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cups whole milk
- 4 ripe plums, pitted and sliced
- 0.75 cups light brown sugar
- 0.75 cups all-purpose flour (for crumb topping)
- 0.5 cups unsalted butter (for crumb topping)
- 1 teaspoons ground cinnamon
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix just until combined.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Arrange the sliced plums on top of the batter in a single layer, slightly overlapping if needed.
To make the crumb topping, combine the brown sugar, flour, cinnamon, and melted butter in a medium bowl. Mix with a fork until crumbles form.
Sprinkle the crumb topping evenly over the plums.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Serve at room temperature or slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
4247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 95.5 g | 478% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 2325 mg | 101% | |
| Total Carbohydrate | 665.3 g | 242% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 397.4 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 435 mg | 33% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1561 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
