Moist Plum Cake with Cinnamon Crumble

Name: Moist Plum Cake with Cinnamon Crumble
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: France
Ingredients: 200 g of flour; 150 g of sugar; 100 g of unsalted butter (softened); 2 eggs (whole); 100 ml of milk; 1 tsp of baking powder; 1 tsp of vanilla extract; 1 pinch of salt; 100 g of flour; 70 g of turbinado sugar; 50 g of unsalted butter (cold, diced); 2 tsp of ground cinnamon; 500 g of plums (pitted and cut into wedges); 20 g of sugar; 1/2 tsp of ground cinnamon

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A moist cake topped with tender plums and a crunchy cinnamon-scented crumble. An indulgent bake that is ideal for an afternoon snack or dessert, showcasing the fruity flavors of the season.

Total time: 1 h 05
Prep: 25 min
Cook: 40 min
Rest: 45 min
Difficulty: Easy
Per person: €0.63

By the CookinBreak team

Goes well with

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As a main

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To drink

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Nutrition facts

per serving · estimate

450kcal

Protein6 g6%
Carbs65 g62%
Fat15 g32%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more indulgent contrast of textures, serve this cake slightly warm with a scoop of vanilla ice cream or a spoonful of crème fraîche. Choose plums that are ripe but still firm so they hold their shape during baking.

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 2-3 months whole or in slices, wrapped in plastic wrap and then placed in a freezer bag.

Storage : How long does it keep?

Keeps 3-4 days max in an airtight container at room temperature or in the fridge.

Making ahead : Can you make it the day before?

Yes

The cake can be fully made the day before and stored as for batch cooking.

Reheating : How do you reheat it?

Oven recommended to revive the crunch of the crumble. 5-10 min at 150°C. Microwave possible but the crumble softens.

Variations

Enjoy warm or at room temperature, plain.
Serve with a scoop of vanilla ice cream.
Sprinkle the plums with sugar and cinnamon before adding the crumble.

Mistakes to avoid

Overworking the crumble: it should stay sandy and crumbly.
Not covering the plums with crumble: sprinkle it generously.
Unmolding right away: let the cake rest for about ten minutes.

Frequently asked questions

How do you make the crumble?

Mix the flour, light brown sugar and cinnamon, add the cold diced butter and work it with your fingertips until the texture is sandy with some clumps, then set aside.

How do you make the cake batter?

Whisk the softened butter with the sugar, add the eggs one at a time, then the vanilla, and fold in the flour, baking powder and salt, alternating with the milk, until you have a smooth batter.

How long do you bake the cake?

Pour the batter into a 24 cm round cake pan, add the plums, sugar, cinnamon and crumble, then bake for about 40 minutes at 180 °C, until the top is nicely golden.

How do you serve the cake?

Let it rest for about ten minutes in its pan, unmold it, then let it cool on a wire rack. Enjoy warm or at room temperature, plain or with a scoop of vanilla ice cream.