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Plum crumb cake

Updated: 2 days ago




The story of plum crumb

When the group Red Juicy Plums got together with the band Crumble on Top, for a jam session, the results were magic. You won’t be able to resist to sing along to their out of this world song called “Bake it again Sam”

The tune is simple and easy to follow: a blues in C mmmmmmmmmajor.

The lyrics are simple but catchy:

Sweet plums, crunchy crumbs,

Lick your fingers, lick your thumbs,

Look out tummy here it comes,

These crumbs are anything but crummy

Oh my God, yummy yummy!

Yes, I know, this is poetry at it’s best, Andrew Lloyd Webber eat your heart out; or better yet, eat my crumble.


I made this cake and posted it, a few years ago but I was never happy with the photographs I took of this cake, it didn’t do it justice. While I have made this cake many times (and it’s always a hit) I never got a chance to photograph it until now.

The recipe is exactly the same I haven't changed a thing and nor would i.


This cake is uber soft , packed with fresh apples and plums, it has the perfect balance of sweetness and it’s covered with loads of crunchy sweet crumbs and is simply irresistible. It tastes great and is crazy easy to make. This cake is perfect for breakfast, morning tea, lunch or dessert.

This is hands down the best crumb cake I’ve ever had!




Please note: when making the cake, make the crumb topping first and place in the freezer! You can even make it the night before. Freezing the crumb topping prevents it from sinking into the cake.

Step 1.

Crumb topping

Ingredients

2 cups plain flour

200g cold unsalted butter

20g almond meal

25g vanilla sugar (1 packet)

1/3 cup brown sugar

¼ cup of white sugar


Step 2

Fruit

Ingredients

8-10 red plums

2 large granny smith apples

1 ½ tablespoons cinnamon sugar

3 tablespoons brown sugar


Step 3

cake

ingredients

120g unsalted butter soft

80ml oil

3 large eggs

¾ cup sugar

200mls sour cream

110mls full cream milk

2 cups self raising flour

½ cup almond meal


Crumb topping

method

Pre heat the oven to 170C

Line a 24cm round cake tin with baking paper


Combine the flour, almond meal, the sugars, in a bowl.

Using a cheese grater, grate the butter and using your hands work the butter into the flour so it resembles big bread crumbs. OR

In a food processor pulse together crumble ingredients until combined well and crumbly.

(I prefer to use my hands)

Place the bowl with the crumble in the freezer and prepare the rest of the cake.



Fruit

method

Peel, core and cut the apples into squares. Remove the pip from the plum and cut into squares. Transfer fruit in to a bowl and mix in the cinnamon and brown sugar, set a side.


Cake

method

In a small bowl mix the milk and sour cream together until smooth. I used a small egg beater to mix them together. Set aside.

Place the oil and butter in a small microwave proof bowl and place in the microwave for a few seconds to melt butter into the oil . Transfer into a large mixing bowl and Using a fork mix the two together until smooth and combined, set a side.

Using a handheld or a stand alone electric mixer, Whisk the sugar and eggs for aprox 6-8 minutes then gently fold the egg mixture into the oil and butter.

Then Fold in the dry ingredients and sour cream and milk mixture alternating between the two.


Assembly

Pour a ¼- 1/3 of the batter in to the prepared cake tin. Drain all liquid from fruit and spoon the fruit evenly on top of batter. Pour remaining batter on top of fruit.

Sprinkle the crumb evenly on top of cake batter and put in the oven to bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside for 15 minutes before turning onto a wire rack to cool.


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