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Moist & Easy Fresh Plum Cake with Cinnamon Crumb Topping

A close-up of a moist slice of plum cake topped with a generous layer of golden streusel crumbs.
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Bake this simple, moist plum cake featuring fresh, juicy plums and a buttery cinnamon crumb topping. This recipe is perfect for a weekend bake or an easy fruit cake for tea time.

Ingredients

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  • 2 cups all-purpose flour for cake batter
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups fresh plums, pitted and sliced
  • 1/2 cup all-purpose flour for topping
  • 1/4 cup brown sugar for topping
  • 1/4 cup cold unsalted butter, cubed, for topping
  • 1/2 teaspoon ground cinnamon for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt for the batter. Set this aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  5. Pour the batter into your prepared cake pan and spread it evenly. Arrange the sliced fresh plums over the top of the batter.
  6. Prepare the crumb topping: In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold cubed butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Sprinkle the crumb topping evenly over the plums.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Serve this tender plum cake warm or at room temperature.

Notes

  • For the best flavor, use ripe but firm plums like Santa Rosa or Italian prune plums.
  • If you prefer a German Plum Cake style, you can use a shortcrust pastry base instead of the cake batter described here.
  • This buttery plum cake is excellent served with a dusting of powdered sugar or a dollop of whipped cream.

Nutrition

Find it online: https://gourmetgaze.com/easy-moist-plum-cake-recipe/