Plum Cake

This plum cake is a perfect balance of soft, buttery cake, sweet-tart plums, and a golden, crumbly topping. Each bite combines tender sponge with juicy fruit and a crisp streusel finish. Plum cake is a homely, comforting bake that works beautifully for afternoon tea or as a dessert.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings Slices

Ingredients

Cake:

200 g unsalted butter softened
200 g caster sugar
4 large eggs free range
200 g plain flour
2 tsp baking powder
1 tsp vanilla extract
5 large plums ripe pitted and sliced

Crumble topping:

Instructions

Preheat the oven to 180°C (160°C fan) / 350°F. Grease and line a 23 cm (9-inch) round cake tin.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
200 g unsalted butter, 200 g caster sugar
Beat in the eggs one at a time, then add the vanilla extract.
4 large eggs, 1 tsp vanilla extract
Sift together the flour and baking powder, then fold gently into the butter mixture until just combined.
200 g plain flour, 2 tsp baking powder
Spread the batter evenly in the prepared cake tin, leaving a slight rim around the edge.
Arrange the plum slices neatly over the top of the batter.
5 large plums
To make the crumble topping, mix the flour, sugar, and cinnamon (if using) in a bowl, then rub in the cold cubed butter with your fingertips until it forms coarse crumbs.
75 g plain flour, 50 g brown sugar, 1/2 tsp ground cinnamon, 50 g unsalted butter
Sprinkle the crumble evenly over the plums.
Bake for 45–50 minutes, or until the crumble is golden and a skewer inserted into the cake base comes out clean.
Allow the cake to cool slightly in the tin before transferring to a wire rack.
Slice the plum cake into 12 generous portions and serve.

Equipment

Nutrition