Easy cake with plums and crumble

September 6, 2021

To me, there is no competition when it comes to fresh, seasonal plums. They are one of my favourite stone fruits. Especially those ripen in the sun sweet yet slightly sour. I think there is no better way to say goodbye to the summer season than with this easy plum cake. A soft, moist bottom with lots of fruits covered with a sweet, crunchy oat crumble. This cake makes a delicious afternoon snack, plus the recipe is easy to make and doesn’t require much effort.

Every year I look forward to the plum season, but on the other hand, I feel a bit sorry as this spells the end of summer. Do you like plums? What are your favourite recipes that use them? Apart from delicious plum cake, I always make oven roasted plum jam. It turns out perfectly every time! If you like to stock up on jams for the winter, try this simple recipe:

Roasted plum jam

Coming back to the cake topic, here are some simple tips to make your cake super soft and fluffy.

Easy plum cake with crumble- tips

Eggs should be at room temperature, make sure you take them out from the fridge at least an hour before you plan to start baking.

Take your time when beating eggs. Depending on the mixer used, the time may slightly differ, but it’s important to beat them until they are fluffy.

After you combine dry ingredients, sift them through a sieve.

If you don't have pecans on hand, you can easily replace them with walnuts.

For this plum cake, I use a round baking tin with a removable bottom, 26 cm in diameter, lined with baking paper (only the bottom of the tin).

Easy cake with plums and crumble

A soft, moist bottom with lots of fruits covered with a sweet, crunchy oat crumble. This cake makes a delicious afternoon snack.

Print Pin Recipe

Prep Time 15

Baking Time 50

Course Cake, Dessert

Servings 10

Equipment

Stand mixer / Hand mixer
Round baking tin (26 cm)

Ingredients

Dough

250 g wheat flour
100 g sugar
100 ml oil
100 ml milk
3 eggs (at room temperature)
½ tsp baking powder
½ tsp baking soda
450 g plums

Crumble

50 g instant oats
40 g butter (cold)
2 tbsp sugar (for fruits + for sprinkling)
handful of pecans

Instructions

Preheat the oven to 180°C.
Wash the plums, remove the stones and cut them into smaller pieces.
In a bowl, combine all the crumble ingredients: chopped butter, instant oats, sugar and chopped pecans. Set the prepared crumble aside.
In a medium bowl mix dry ingredients (except for the sugar): wheat flour, baking powder and baking soda.
Using a stand mixer (or hand mixer) beat the whole eggs until fluffy (about 6-8 minutes). Continue mixing and add the sugar, spoon at the time (about 3-4 minutes). Continue mixing and very slowly pour the oil into the batter.
Reduce the speed to low, add the dry ingredients and mix just until combined. Finally, slowly pour in the milk and mix until a smooth batter is formed.
Pour the batter into a round baking tin with a removable bottom, lined with baking paper. Put the plum pieces on top. Finally, cover everything with the crumble. Bake your cake for about 50-60 minutes or until a dry toothpick. It's best to check before the end of baking and adjust the time if necessary.