The plumcake with plum crumble is as simple as it is delicious, and I love preparing it in this season just to make it with plums!

Of Anglo-Saxon origin, this plumcake has 3 textures: the soft bottom, the middle with fresh fruit, and the golden, crunchy top thanks to the crumble.

This version, which in the original does not include eggs, is one of those recipes I saw years ago in a cooking magazine and was captivated by its flavor, not too sweet, and the different textures that we usually don’t find in plumcakes.

Now, with plums in season, red, sweet, and juicy, I couldn’t resist, and even with limited means here at the vacation home, I baked it to the delight of my husband and children.

When plums are ripe and red, they have a nice sweet flavor and are caramelized for a few minutes in a pan with a bit of sugar, making our plumcake truly delicious.

It only takes a few minutes, a bowl, and a fork to mix everything, and in about half an hour, you’ll have baked a perfect plumcake with plum crumble for breakfast or as a dessert.

Let’s get to work, then, as the time for good plums is short!

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Difficulty: Easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 12 Pieces
Cooking methods: Oven, Stove
Cuisine: Italian
Seasonality: Summer, Summer, Autumn

212.45 Kcal

calories per serving

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Energy 212.45 (Kcal)
Carbohydrates 31.61 (g) of which sugars 15.65 (g)
Proteins 3.17 (g)
Fat 8.40 (g) of which saturated 4.98 (g)of which unsaturated 2.94 (g)
Fibers 0.98 (g)
Sodium 6.61 (mg)

Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 1/4 cups type 1 flour
1/2 cup sugar
3 oz butter (soft)
1/4 cup milk
12.7 oz red plums (about 5)
1 tsp baking powder
1 egg egg
1 tbsp rum (or another liqueur of choice)
2/3 cup type 1 flour
1 tbsp sliced almonds
1/4 cup sugar
1 tbsp brown sugar
1 oz butter (soft)

Tools

Plumcake Mold 4.3×9.8 inches

Preparation

Preheat the oven to 350°F convection or static.

Wash, pit, and slice the plums. Place them in a pan, sprinkle with 1/4 cup of sugar (taken from the total) and cook for about 5 minutes over medium heat. They’re ready when all the sugar is dissolved and a medium-thick juice has formed.
– Prepare the dough by mixing, in a bowl with a fork (or a wooden spoon or beaters), the butter with the remaining sugar. Add the already sifted flour and a teaspoon of baking powder and start kneading.
– Pour in the tablespoon of rum, milk, and the lightly beaten egg until you get a creamy dough.
– Line the plumcake mold with parchment paper and pour in the dough, leveling it. Add the drained plums, trying to cover the entire surface.
– Place the flour in a dish with the granulated sugar and softened butter. Mix to get a granular consistency, then incorporate 1 or 2 tablespoons of ice or very cold water and mix again to get crumbs.
– Cover the surface of the plums with the crumbs and sprinkle with sliced almonds. Finish with a tablespoon of brown sugar and bake for about 35 minutes (the toothpick test should come out moist but not with dough). Unmold when cold and, if desired, decorate with a little powdered or brown sugar.