This quick and easy recipe plum crumble cake is a great way to enjoy an abundance of late summer plums. Although you can use any variety, I like to use “Bühler Zwetschen” for this buttermilk cake as they are slightly tart and juicy (making them perfect for a crumble cake) and they have a welcome complexity of flavour.
Why This Plum Cake Works (and Is Worth Baking)
This full‑of‑goodness plum cake packs wholesome ingredients that don’t compromise on flavour. The buttermilk is a standout — adding gentle tang and incredibly tender crumb. Every ingredient is easy to find, so you can start baking right away:
Streusel Ingredients:
- Spelt flour (Type 630) – nutty and nutritious; swap for wheat if needed.
- Whole‑cane (Mascobado) sugar – an unrefined, naturally sweet alternative to white.
- Ceylon cinnamon – for a subtle, exotic spice note.
- Butter – binds the streusel and brings rich flavour.
Ingredients for the Cake Base:
- Fresh plums (about 15–18, halved) – the stars of autumn, arranged with their cut side down.
- White spelt flour (Type 630) – again, for that wholesome, nutty base. Feel free to use regular all-purpose flour.
- Baking powder & baking soda – the duo that keeps the cake light and airy. Soda is supercharged with a dash of lemon juice.
- Lemon zest & juice – use organic and avoid the bitter pith for clean, bright citrus lift.
- Buttermilk – the “wonder ingredient” that gives a silky, mild tang.
- Maple syrup – natural sweetness with warm, complex notes.
- Extra‑virgin olive oil – brings healthy, fruity moisture.
- Bourbon vanilla powder – just a hint of rich depth.
Making this Quick Plum Cake with Streusel (at a Glance)
This wholesome plum cake with buttermilk and cinnamon-streusel is as easy as it is satisfying, it’s perfect for late summer baking when fresh plums are at their peak. Here’s how it comes together in a few simple steps:
- Make streusel: Toss flour, sugar, cinnamon, and salt into a bowl, rub in the cold butter until you’ve got chunky, buttery crumbles. Chill in the fridge.
- Prep batter: Mix the dry things in one bowl, the wet ones in another. Stir them together just until a dreamy batter forms — ready to go!
- Layer, top, and bake: Spread the batter into your tin, nestle in those plum halves (cut-side up), and shower it all with your buttery streusel. Into the oven it goes till golden and irresistible.
Scroll down for the full ingredient list and printable recipe card!
What Makes this Plum Crumble Cake Special
First of all, it’s a buttermilk cake. Secondly, it’s made with spelt flour AND it’s refined sugar-free. The “streusel” crumble topping is is sweetened with organic raw cane sugar Mascobado which is naturally processed from the juice the sugar cane. I particularly love it for it’s distinctive caramel-like flavour. The base, on the other hand, is sweetened with pure Canadian maple syrup which has it very own unique flavour. But what I really like best about this plum cake is that it couldn’t be easier to make. It’s dead simple!
More Reasons to Love This Plum Cake
- Made with better-for-you ingredients: Whole‑grain spelt, unrefined sugars, buttermilk and olive oil make it a healthier treat.
- Super simple to bake: No complicated steps — just mix, scatter, and bake.
- Buoyant, tender crumb: Thanks to the magic of buttermilk and baking soda.
- Warmly spiced, naturally sweet: A hint of cinnamon, maple syrup, and vanilla give subtle depth.
- Seasonal and versatile: Use any variety of plums available — Bühler plums give the best juicy burst.
This recipe is an adaption to my berry crumble cake, which is really terrific with any kind of fruit — whether you use berries, nectarines or apricots…or in this case plums!
Looking for other late summer or fall baking inspiration?
Then try one of these delicious crumble cake recipes:
Plum Crumble Cake
Ingredients
For the crumble topping:
- 80 g white spelt flour (Type 630, or all-purpose flour)
- 40 g soft brown sugar (I recommend organic raw cane sugar Muscovado)
- 1/8 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 4 tablespoons butter, cold and cut into pieces (57 g)
For the base:
- 200 g white spelt flour (Type 630, or all-purpose flour)
- 1 teaspoon baking powder (phosphate-free)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon finely grated lemon zest, from an organic lemon
- 125 ml organic buttermilk
- 1 teaspoon freshly squeezed lemon juice
- 80 ml pure maple syrup
- 60 ml extra-virgin olive oil
- 1/8 teaspoon vanilla powder
- 450-500 g fresh plums, preferably a tart variety (about 15-18 plums), halved and pitted
Method
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Preheat the oven to 375°F / 190°C and grease the base and sides of 24 cm tart pan with removable bottom with butter.
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To make the crumble topping: whisk together the flour, sugar, salt, and cinnamon together in a mixing bowl until combined. Using a pastry cutter (or your hands), cut the butter into the dry mixture until it resembles coarse crumbs. Store in the fridge while you make the base of the cake.
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To make the base: in a large mixing bowl whisk together the ingredients (flour, baking powder, baking soda, salt, and lemon zest). In a second mixing bowl, whisk together the buttermilk, lemon juice, maple syrup, oil and vanilla. Add these wet ingredients to the dry ingredients and stir with a spatula until JUST combined.
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Transfer the batter to the prepared baking pan. Use a spatula to evening spread it out as evenly as possible.
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Place your plum halves cut-side-up arranged on top of the batter, then sprinkle the crumble mix over top. Transfer to the oven and bake for 40-45 minutes, or until the cake is golden and the crumble topping has browned.
NOTE: place a sheet of parchment paper or a baking tray under the tart form as the juices from the plums may bubble over as it bakes.
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Remove the plum crumble cake from the oven and place on a cooling rack. Allow to cool for 1 hour in the pan before cutting and serving. Enjoy!
Notes
- Feel free to slice the plums rather than half them, this way, you should also be able to add a little more of them to make this cake extra fruity!
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