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 flavor.
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 flavor. The base, on the other hand, is sweetened with pure Canadian maple syrup which has it very own unique flavor. But what I really like best about this plum cake is that it couldn’t be easier to make. It’s dead simple!
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 recipes:
Plum Crumble Cake
For the crumble topping:
- 80 g white spelt flour (Type 630)
- 40 g soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado)
- 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)
- 1 teaspoon phosphate-free baking powder
- 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
Preheat the oven to 375°F / 190°C and grease the base and sides of 24 cm tart pan with removable bottom with butter.
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.
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.
Transfer the batter to the prepared baking pan. Use a spatula to evening spread it out as evenly as possible.
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.
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!
- 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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