This plum crumble cake is easy to make and is on the table in an hour.
In this crumble topping we’ve used granulated sugar to give a little more texture but you can use caster sugar if you prefer or demerara for even more crunch. This recipe serves 12 and is under 400 calories per portion.
Ingredients
For the crumble:
- 115g butter
- 115g granulated sugar
- 140g plain flour
For the base:
- 150g sugar
- 2 eggs
- 150g butter
- 150g self-raising flour
- 2tsp milk
For the plum topping:
- 500g plums, stoned and halved
WEIGHT CONVERTER
Method
- Heat the oven to 180C (160C fan, Gas 4) and grease and line a 20cm square cake tin with baking parchment.
- In a bowl, rub the butter and flour together with your fingers until it looks like breadcrumbs. Stir the sugar in.
- In a separate bowl, make the sponge base by creaming the margarine or butter and sugar together, then beating in the eggs. Stir in the flour and add the milk – beat the mixture well.
- Spread the sponge mixture into the prepared cake tin. Place the plum halves on top of the base, on their sides or cut side up, crowding them closely together. Finally scatter the crumble mixture over the plums.
- Bake for 45 minutes or until the sponge is cooked and the top is golden and crunchy. Leave to cool in the tin before slicing and serving.
Top tips for making our plum crumble cake:
Try adding a pinch of mixed spice, cinnamon or ginger to the crumble topping for a touch of festive spice.
What can I do with a bunch of plums?
If you don’t want to make this cake you can use plums to make a delicious chutney to serve with cheese. You can also make a spiced compote to serve with yogurt and granola. Alternatively, plums are delicious on their own as a healthy snack.
How can I tell if my plum crumble cake is cooked?
Use a skewer to test if your cake is cooked. Try to avoid going through a plum as this will wet the crumbs and might make you think the cake batter is still raw. A skewer should come out clean.
What to serve with a crumble cake?
If you are serving the cake as a dessert, we like to serve it with vanilla custard or some double cream. If the cake is still warm you might like to serve it with ice cream instead. Alternatively, the cake is delicious on its own as an afternoon treat. You can dust it with a little icing sugar for an easy but impressive decoration.
A 20cm square tin is very versatile and can be used for brownies, sponge cakes and shortbread.
If this recipe has you craving a regular plum crumble you should try our recipe. You might also like the Hairy Bikers apple and blackberry crumble or our easy crumble cake
