This delicious plum crumble cake is the perfect coffee to celebrate late summer plums. It’s lightly sweet, with an almond-rich base with a hint of vanilla and lemon. The cake is topped with slices of fresh plums and a buttery rich cinnamon and walnut crumble, which instantly makes this plum cake even more delicious.
An easy coffee cake
This crumble cake is prefect definition of coffee cake, which in North America we use to describe a simple cake that is perfect for enjoying with an afternoon cup or tea or coffee. It’s too sweet, not too fancy and not too rich, making it the prefect anytime kind of cake. And of course, it is really easy to make.
A plum crumble cake
Plums have a relatively short season which runs from August to October. During this season, you’ll find them locally grown plums in abundance at your weekly farmers market, but also at the supermarket. They also vary in varieties, from sweet to sour and something in between. For this plum cake, I like to use the sweet-sour variety (Bühler), but any type will do. A great alternative to plums (Zwetschgen) would be plums (Pflaumen) or apricots.
If you like this crumble cake with plums recipe, you might also like:
Crumble Cake with Plums
For the crumble topping:
- 60 g butter, melted
- 3 tablespoons Mascobado brown sugar
- 1 teaspoon cinnamon (Ceylon)
- 60 g walnuts, chopped
- 70 g white spelt flour (Type 630)
For the base:
- 100 g raw sugar or beet sugar
- 1 package vanilla sugar (8g)
- 4 large eggs
- 170 g white spelt flour, sifted (Type 630)
- 1 teaspoon baking powder (phosphate-free)
- 100 g almond meal (blanched)
- 1 teaspoon lemon zest, finely grated (from an organic lemon)
- 80 g butter, melted and cooled to room temperature
- 8-10 small plums (Zwetschgen) stoned and cut into thin slices
- Icing sugar, to dust (optional)
Preheat oven to 320°F / 160°C (140°C fan-assisted). Grease the bottom and sides of a 24 cm round springform cake tin and line the base with parchment paper.
To make the crumble topping: in a small bowl, add the sugar, butter, cinnamon and stir to combine. Add the nuts and flour and mix only until just combined (do not over mix). Set aside.
Using a hand mixer, or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the sugar, vanilla sugar and eggs until light and fluffy (3-4 minutes).
In a large bowl, whisk together the sifted flour, baking powder, almond meal and lemon zest. Add it to the egg mixture and using a spatula, mix gently until just combined.
Add the melted butter and gently fold it in until incorporated (do not over mix!).
Scrape the batter into the prepared tin and smooth the top.
Arrange plum slices evenly over the batter and drop small spoonfuls of the crumble over the plums.
Transfer to the preheated oven and bake for 45-50 minutes until golden brown and risen.
Remove from the oven and place on a cooling rack to and cool completely in the tin.
Serve sprinkling with a little icing, if desired. Enjoy!
- This cake is best eaten within the first 1-2 days. It can be stored in the fridge for up to 4 days.
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