Soft, Fluffy & Topped with a Buttery Golden Crumble
If you have a bowl of ripe plums waiting on the counter, this Easy Plum Crumble Cake with Fresh Plums is the perfect way to use them. The cake is incredibly soft, fluffy, and moist, topped with juicy baked plums and a buttery golden crumble that adds the perfect crunch.
The batter comes together in just one bowl using simple pantry ingredients, making it an ideal dessert for busy weekdays or relaxed weekend baking. The combination of sweet crumble, fragrant cinnamon, and slightly tart plums creates a classic homemade cake that everyone loves.
This Easy Plum Crumble Cake is one of those classic homemade desserts you’ll bake again and again during plum season.
Whether served warm with coffee or cooled for an afternoon treat, this plum cake is always a winner.
Why You’ll Love This Recipe
- Soft and fluffy texture
- Easy one-bowl batter
- Juicy fresh plums
- Crispy buttery crumble
- Simple pantry ingredients
- Perfect for summer and early autumn
Ingredients
For the Cake
- 3 medium eggs (size M), room temperature
- 150 g granulated sugar
- 8 g vanilla sugar (or 1 teaspoon vanilla extract)
- 120 ml vegetable oil
- 140 ml milk, room temperature
- 300 g all-purpose flour
- 12 g baking powder (1 tablespoon)
- 500–600 g large fresh plums
- 1 tablespoon potato starch
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
For the Crumble
- 70 g all-purpose flour
- 50 g cold unsalted butter
- 40 g granulated sugar
Equipment
- 26 cm (10-inch) springform pan
- Hand mixer
- Large mixing bowl
- Small bowl
Instructions
Step 1 – Prepare the Oven
Preheat your oven to 180°C (350°F) using conventional top and bottom heat.
Line the bottom of a 26 cm (10-inch) springform pan with parchment paper and lightly grease the sides.
Step 2 – Prepare the Plums
Wash the plums, remove the pits, and cut each plum into quarters.
Place them in a bowl and sprinkle with 1 tablespoon potato starch.
Gently toss until every piece is lightly coated. This helps absorb excess juice during baking and keeps the cake light and fluffy.
Step 3 – Make the Crumble
In a small bowl combine the flour, sugar, and cold butter cut into small cubes.
Using your fingertips, gently rub the butter into the flour mixture until it resembles coarse, buttery crumbs.
The crumble should look like coarse, uneven crumbs rather than a smooth dough.
If the crumble feels too soft, place it in the refrigerator for about 10–15 minutes while preparing the cake batter. Cold crumble creates a crisp, golden topping during baking.
Step 4 – Make the Batter
In a large bowl beat the eggs, sugar, and vanilla sugar for 2–3 minutes until pale, light, and fluffy.
Add the vegetable oil and milk, then mix for about 20 seconds.
Add the flour and baking powder.
Mix on the lowest speed only until no dry flour remains.
Do not overmix, as this can make the cake dense.
Step 5 – Assemble the Cake
Pour the batter into the prepared pan and smooth the surface.
Arrange the plum quarters evenly over the batter, gently pressing them into the cake.
Sprinkle the plums with:
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
Finally, sprinkle the crumble evenly over the entire cake.
Step 6 – Bake
Bake at 180°C (350°F) for approximately 45–50 minutes.
After 30 minutes, the top of my cake was already beautifully golden, so I loosely covered it with a loose sheet of aluminum foil and continued baking for another 15 minutes.
The cake is ready when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
Because every oven bakes differently, start checking the cake after about 45 minutes.
Step 7 – Cool
Allow the cake to cool in the pan for about 15 minutes.
Remove the springform ring and transfer the cake to a wire rack to cool completely.
Dust with powdered sugar before serving if desired.
Tips for Success
- Use room-temperature eggs and milk.
- Coat the plums with potato starch to absorb excess juice.
- Mix the batter only until combined.
- Don’t open the oven during the first 30 minutes.
- If the top browns quickly, loosely cover it with a sheet of aluminum foil and continue baking.
- Quartering large plums helps distribute the fruit evenly throughout the cake.
- Keeping the crumble cold before baking helps create a crisp, crunchy topping.
- Avoid using overripe plums, as they release more juice and can make the cake too wet.
Storage
Store covered at room temperature for up to 2 days.
Refrigerate for up to 5 days.
Freeze individual slices for up to 3 months.
Frequently Asked Questions
Can I use frozen plums?
Yes. Thaw them completely and drain away any excess liquid before using.
Can I make this cake without the crumble?
Absolutely! The cake is delicious on its own, but the crumble adds a wonderful buttery crunch.
Can I use other fruit?
Yes. This batter also works well with peaches, nectarines, apricots, pears, or apples.
Can I make the crumble ahead of time?
Yes. Prepare the crumble up to 2 days in advance and keep it refrigerated until you’re ready to bake.
Can I use small plums?
Yes. Simply halve them instead of quartering. Smaller plums usually release a little less juice during baking.
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