2020-10-31 06:00:00 | Plum crumble cake recipe


Story by: Ravneet Gill The Telegraph

It’s important to beat the sugar and butter together well, for a full 10 minutes, when making a cake batter. This releases some water from the butter which helps dissolve the sugar, and leads to a softer crumb.

Prep time: 20 minutes | Cooking time: 55 minutes


A 20cm cake to serve eight


  • 230g golden caster sugar
  • 230g unsalted butter
  • 4 medium eggs
  • ¼ tsp fine salt
  • ½ tsp almond extract
  • 200g self-raising flour
  • 40g ground almonds
  • 4 plums, halved and destoned
  • 10g demerara sugar
  • 20g plain flour
  • 15g cold unsalted butter, cubed


  1. Preheat the oven to 180C/160C fan/Gas 4. Line the sides and base of a 20cm springform cake tin with parchment paper.
  2. Make a cake batter by beating the caster sugar and butter together for 10 minutes (this is important) until pale and fluffy.
  3. Add in the eggs, one at a time, mixing after each addition, until fully combined. Then mix in the salt and almond extract.
  4. Stir together the self-raising flour and ground almonds and add this to the cake batter, stirring well to make sure there are no pockets of flour. Scoop this into the cake tin.
  5. Chop each plum half into four or five wedges and scatter in an even layer over the cake.
  6. Make a quick crumble mixture by mixing the demerara sugar and flour together in a large bowl. Add in the cold butter and rub with your fingertips until the mixture resembles breadcrumbs and there are no large lumps of butter left. Scatter over the plums.
  7. Bake for 55 minutes then check if the cake is done: a skewer inserted into the centre of the cake should come out clean. If not, continue baking for 10 to 15 minutes.
  8. Allow to cool before removing the cake from the tin. This is delicious on its own, but also works well with double cream.
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Source References: The Telegraph

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