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
Instructions
- 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!
Nutrition
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!