Plum Crumble Cake

A tender, buttery cake topped with juicy, vanilla bean macerated plums and a simple crumble. The plums bake down into the batter, turning sweet and tangy, while the crumble adds a satisfying crunch. Finished with a drizzle of homemade plum syrup, it’s perfect served with whipped cream for a late summer dessert. Serves 12-16.

Ingredients:

For the cake:

• 80 grams unsalted butter, room temperature
• 140 grams granulated white sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 large egg, room temperature
• 160 grams all-purpose flour
• 1 teaspoon baking powder
• 100 grams whole milk

For the plums:

• 6-8 medium plums (if using smaller plums, such as italian or damson plums, use about 12)
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla bean paste
• 1 tablespoon lemon juice

For the crumble:

• 40 grams unsalted butter, cold and cubed
• 50 grams granulated white sugar
• 75 grams all-purpose flour
• pinch of salt
• pinch of cinnamon – optional

Instructions:

1. Line an 8×8 inch (20×20 cm) square baking pan with parchment paper. Preheat your oven to 350 Fahrenheit (180 Celsius).
2. Macerate the plums: Slice the plums into wedges and place them in a large bowl. Add the vanilla, sugar, and lemon, then mix to combine. Set aside while you make the batter and crumble.
3. Prepare the crumble: Combine all the crumble ingredients in a bowl, and work together with your fingertips until a crumbly dough forms. This step can be done a day in advance – cover the bowl and store in the fridge.
4. Make the cake batter: In a large bowl or the bowl of a stand mixer, place the butter, sugar, salt, and vanilla. Cream on medium speed for about 3 minutes, until combined and slightly fluffier. Add the egg and mix again. Add the dry ingredients (flour and baking powder). Mix on low speed for about 30 seconds, or until about 80% of the flour has disappeared. Add the milk and mix until you have a smooth batter – be careful not to overmix. Use a spatula to scrape down the sides of the bowl and ensure everything is combined.
5. Assemble: Pour the cake batter into the prepared pan. Place the plums – without their juices – on top (this doesn’t need to be perfect!). Save the juices from the macerated plums for later. Top with the crumble.
6. Bake for 25-35 minutes, or until a toothpick comes out clean or with a few crumbs attached.
7. For the plum syrup, place the leftover juices and an equal amount of water in a small saucepan. Cook on low heat for 2-3 minutes, until the sugar has dissolved and the syrup has thickened slightly. Adjust with more sugar or lemon, if desired.
8. Let the cake cool and dust with powdered sugar. Serve with whipped cream and plum syrup.

Notes:

• This recipe will work with any stone fruit, such as peaches, apricots, or nectarines.
• You can skip the crumble – instead, top the cake with 1 tablespoon of granulated sugar before baking.
• This cake can also be baked in a 9 inch (24 cm) round cake pan, but the cake will be thinner and bake faster – start checking it at around the 20 minute mark.