Plum Cinnamon Crumble Cake
by eat in my kitchen
Here is the final of my crumble cake trilogy, the wonderful, Plum Cinnamon Crumble Cake! I started this series in winter, I began with my Apple Crumble, which was one of the first cake recipes on the blog, before I welcomed spring with my Rhubarb Crumble. I love all three of them, I think there is no other sweet recipe I’ve used more often in my life! These three fruits are my classics but you could easily replace them with gooseberries, peaches, pears or whatever comes into your mind and that fits to cinnamon (which is almost every fruit in my opinion). The base of this cake is spongy but strong enough to carry the juiciest of fruits.
My absolute highlight of this cake are the crumbles, the best buttery crumbles you can imagine! I know I’m repeating myself, but if you find something so perfect in your kitchen you just can’t talk about it enough. So, the next layer, the fruits, are as important. I use 2 pounds of fruity juiciness to balance out the two pastry layers of crumbles and the bottom. No matter what fruit you choose they always add a different feel to this cake. The rhubarb’s sourness gives it a lighter touch and the plums and apples are perfect for a cosy Sunday afternoon cake in autumn. Relaxed on the sofa, with a cup of tea and a book in my hands, I can’t think of a better cake!
Plum Cinnamon Crumble Cake
Prepare the dough for the base first, the plums afterwards and the crumbles at the end.
For a 26cm /10″ springform pan you need
plums, cut in half, 1kg / 2 pounds
For the base
butter 125g / 4.5 ounces
sugar 125g / 4.5 ounces
a pinch of fresh vanilla
organic eggs 3
plain flour 250g / 9 ounces
baking powder 2 teaspoons
a pinch of salt
For the crumbles
plain flour 200g / 7 ounces (you might need some more if the crumbles are too sticky)
sugar 125g / 4.5 ounces plus 2 teaspoons to sprinkle over the crumbles
a pinch of vanilla
cinnamon 2 teaspoons plus a pinch to sprinkle the crumbles
butter, melted, 125g / 4.5 ounces (plus more if the crumbles are too fine)
Set the oven to 180°C / 355°F.
For the base, beat the butter, sugar and vanilla until fluffy. Add the eggs, one at a time and continue mixing for a few minutes. Add the flour mixed with the baking powder and salt and continue mixing until well combined. Scrape the dough into a buttered springform pan and arrange the plums vertically in circles pushing them into the dough.
The crumbles need good preparation as you have to make sure that the mixture is neither too moist nor too dry. Have some extra flour and melted butter close at hand so that you can add some immediately if necessary.
Combine the dry ingredients in a bowl. Pour the melted butter on top and mix quickly with the hooks of your mixer, stop as soon as it crumbles. If the crumbles are too moist and sticky add a bit more flour (1-2 tablespoons). If they are too fine and don’t form bigger crumbles add more melted butter. Spread quickly on top of the plums. If you have bigger lumps of crumbles you may have to separate and spread them.
Mix 2 teaspoon of sugar with a pinch of cinnamon and sprinkle on top of the crumbles.
Bake in the oven for around 60 minutes or until golden brown on top. Check with a skewer, it should come out clean. Let the cake cool for at least 15 minutes.
You can serve the crumble cake with whipped cream or vanilla ice cream.