Ah, Plum Streusel – just saying the name makes you imagine the sweet aroma of a kitchen filled with ripe fruit, warm spices, and a buttery crumble topping that crackles invitingly as you slice into it. It’s one of those desserts that feels like a comforting hug on a plate, yet manages to look impressive enough to serve to guests without making you sweat over a complicated recipe. What I love most about Plum Streusel is its combination of textures and flavours: soft, tender cake, tangy and luscious plums, and a crisp, buttery topping that adds just the right crunch. It’s the kind of dessert that captures the essence of fruit-forward baking while still feeling homely and approachable.
The foundation of Plum Streusel is a white fruit cake base. Now, don’t let the words “fruit cake” scare you – this isn’t your heavy, overly sweet Christmas cake. It’s light, moist, and subtly sweet, acting as the perfect canvas for the plums. The texture of the cake is soft but holds together well, which is essential because it needs to support the juicy layer of stewed fruit and the crumble on top without turning into a soggy mess. You could think of it almost like a blank canvas in a painting; the cake provides the base, but the plums and streusel are the real stars.
Speaking of plums, this is where the dessert really shines. There’s something magical about cooking down plums until they are tender, juicy, and slightly caramelised. Their natural sweetness deepens, and the acidity mellows, giving a rich, rounded flavour that cuts through the sweetness of the cake and the buttery crumble topping. The process of stewing the plums also allows the fruit to release its natural juices, which soak slightly into the cake and keep every bite moist and flavourful. Depending on the type of plums you use – whether juicy Victoria plums, sweet Italian plums, or even a mix – you’ll get slightly different flavours and textures, making each Plum Streusel unique.
The final layer of this plum streusel is the crumble topping, and oh, it’s essential. A good crumble should be buttery and golden, with a satisfying crunch that contrasts beautifully with the soft plums beneath. The mixture of flour, sugar, and butter creates little pockets of crispness that bake into the fruit, forming a delightful crust that makes each forkful feel indulgent. When baked, the crumble turns golden brown and slightly caramelised at the edges, adding not only texture but also a lovely nutty, toasted aroma that wafts through the kitchen and makes it impossible to resist sneaking a taste before it even cools.
One of the things I love about Plum Streusel is how versatile it is. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream, and it becomes a comforting dessert perfect for colder evenings. For a slightly lighter option, a spoonful of crème fraîche adds a tangy contrast to the sweet plums and buttery crumble. If you’re feeling a little festive, a drizzle of caramel or a sprinkle of toasted almonds on top elevates the dish even further. It also pairs beautifully with a hot cup of tea or coffee, making it ideal for an afternoon treat or casual gathering.
Beyond the flavours, there’s something about Plum Streusel that feels celebratory. Maybe it’s the rich jewel-like colour of the stewed plums peeking through the golden crumble, or the way it fills your kitchen with warmth while baking. It’s a dessert that doesn’t require fancy techniques, yet it delivers layers of flavour and texture that feel indulgent and thoughtful. Whether you’re baking for a special occasion, a casual gathering, or simply to enjoy at home, Plum Streusel has a way of bringing a smile to anyone who takes that first bite. In short, it’s a beautiful example of how simple ingredients – cake, fruit, and crumble – can come together to create something truly extraordinary, with endless ways to serve and enjoy it.
These simple tweaks let you personalise your Plum Streusel depending on the season, your mood, or whatever ingredients you have on hand. Each variation keeps the heart of the dessert intact – the tender cake, juicy fruit, and crunchy topping – but adds a new dimension of flavour and texture.
Plum Streusel Variations
- Nutty Crumble: Add 50g chopped almonds, pecans, or walnuts to your crumble topping for extra crunch and a toasty, nutty flavour. Toasting the nuts lightly beforehand brings out even more depth.
- Spiced Plums: Enhance the stewed plums by adding a pinch of ground ginger, nutmeg, or allspice along with the cinnamon. These warm spices complement the sweetness of the fruit and give the dessert a slightly autumnal or festive feel.
- Citrus Twist: Stir in the zest of an orange or a lemon into the plum mixture. The bright citrus notes lift the flavour, balancing the sweetness and adding a refreshing zing.
- Caramel Drizzle: Once baked, drizzle warm caramel or a little honey over the top of the crumble. This adds a sticky-sweet layer that pairs beautifully with the tartness of the plums.
- Berry Fusion: Mix in 100g of raspberries, blackberries, or blueberries with the stewed plums. The combination of fruits adds extra juiciness, colour, and a slightly tangier flavour profile.
- Oat & Maple Crumble: Replace part of the flour in the crumble with rolled oats and a tablespoon of maple syrup for a rustic, hearty topping with a subtle caramelised note.
- Cream Cheese Layer: Spread a thin layer of sweetened cream cheese or mascarpone between the cake and the plums for a rich, tangy contrast that complements both the fruit and the crumble.
Plum Streusel
Ingredients
The cake base:
- 200 g plain flour
- 150 g caster sugar
- 125 g unsalted butter softened
- 3 large eggs free range
- 1 tsp baking powder
- 50 ml milk
- 1 tsp vanilla extract
The stewed plums:
- 500 g plums pitted and chopped
- 50 g caster sugar
- 1 tsp lemon juice
- 1 tsp cinnamon optional
The crumble topping:
- 100 g plain flour
- 50 g brown sugar
- 75 g unsalted butter cubed
- 50 g rolled oats optional for extra texture
Instructions
- Preheat the oven to 180°C (160°C fan)/350°F/Gas Mark 4. Grease and line a 20cm round cake tin.
- Beat together the butter and sugar until light and fluffy.200 g plain flour, 150 g caster sugar, 125 g unsalted butter, 1 tsp baking powder
- Add the eggs one at a time, then fold in the flour and baking powder, followed by the milk and vanilla extract.3 large eggs, 50 ml milk, 1 tsp vanilla extract
- Pour into the prepared tin and smooth the top.
- Bake for 25–30 minutes or until a skewer comes out clean. Remove from the oven and allow to cool slightly.
- In a saucepan, combine the chopped plums, sugar, lemon juice and cinnamon. Cook over medium heat for 8–10 minutes until the fruit softens and releases its juices. Allow to cool slightly.500 g plums, 50 g caster sugar, 1 tsp lemon juice, 1 tsp cinnamon
- In a mixing bowl, rub the butter into the flour and sugar until the mixture resembles coarse crumbs. Stir in oats if using.100 g plain flour, 50 g brown sugar, 75 g unsalted butter, 50 g rolled oats
- Cut the top layer off the cake if desired. Spread the stewed plums evenly over the cake, then sprinkle the crumble topping generously on top.
- Return to the oven and bake for 15–20 minutes, or until the crumble is golden and crisp.
- Allow to cool for 10 minutes before serving the Plum Streusel.
16 comments
I tried the variation with citrus zest in the plum mixture, and it added such a fresh flavour.
It felt like a mix between a cake and a crumble, the best of both worlds.
This Plum Streusel was everything I hoped for – the plums were perfectly tart and juicy, and the crumble topping had just the right crunch.
I followed this recipe by mistake but glad I did. It is layers of flavours that go so well together.
The crumble topping was golden and crisp, just how I like it.
What I loved most was the balance of flavours. The plums weren’t overly sweet, so the buttery crumble topping really stood out.
It’s one of those desserts that makes people feel at home.
I loved the hint of cinnamon in the stewed plums – it made the whole kitchen smell amazing while it baked.
A drizzle of caramel over the top really took it to another level.
Plum Streusel has that homemade, rustic charm. It’s not fussy, but it looks stunning on the table.
Plum Streusel is comfort food in dessert form. I loved how the plums kept their tart edge, so every bite was balanced and never too sweet.
I served this warm with a scoop of vanilla ice cream, and it disappeared in minutes. The cake base was so light, and the stewed plums soaked in just enough to keep it moist without making it soggy.
This dessert is deceptively easy to make but tastes like something from a bakery. It’s hearty enough for after-dinner but not too rich to enjoy in the afternoon.
The colours alone made me want to dig in. The deep purple of the plums against the golden crumble was beautiful, and the flavour matched the presentation.
I usually find fruit desserts too heavy, but this one was light and fresh. The cake base was delicate and paired so well with the tangy plums.
I added a handful of chopped almonds to the crumble, and it worked beautifully.