The Plum Crumble Cake is a simple and delicious tart perfect for breakfast or a snack that we made with fresh plums and decorated with pieces on top once baked, but if it’s not plum season, you can easily use dried plums or plum jam. A crunchy shell with a soft and delicious filling that you can prepare in a bowl by working it with your hands, as we usually do. If you want to speed up, you can obviously use a mixer.
Want to serve it as a dessert? Add a scoop of vanilla ice cream and you’ll make a great impression. Anyway, if you don’t have plums or don’t like them, you can also prepare the crumble cake with peaches or apricots.
Want to make it whole wheat? No problem, it will be perfect by replacing regular flour with whole wheat flour or a mix of both. Imagine waking up in the morning to the irresistible aroma of a freshly baked plum crumble. This crunchy and fragrant dessert is perfect for starting the day with energy or for a tasty snack. The combination of crumbly shortcrust pastry and juicy plums creates a burst of flavors that will win everyone over at first bite.
It’s simple and quick to prepare, but the result is worthy of the best pastry shops. There’s nothing better than sharing a slice of this delight with friends and family, accompanied by a good coffee or a cup of tea.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients for the Plum Crumble Cake
- 1/2 cup butter
- 3/4 cup sugar
- 2 eggs (large)
- 3 1/3 cups all-purpose flour
- 4 cups plums
- as needed powdered sugar (for decoration)
Preparation of Plum Crumble Cake
In a large bowl, place the sugar and cold butter cut into chunks, and start working it with your fingertips.
You need to absorb the sugar into the butter, then add the eggs and help them incorporate using a wooden spoon if necessary.
Then add the flour all at once and work with your hands until you have a crumbled or sandy mixture.
Cut the plums into pieces after washing and drying them, leaving a few cut into wedges for the final decoration.
Preheat the static oven to 350°F or 340°F if convection, line the base of a 9.5-inch tart pan with parchment paper.
With half the dough, line the base, pressing the dough with your fingers up to the edge, and distribute the plum pieces.
Cover with the remaining well-crumbled dough without compacting it, trying to cover the entire tart.
If you can still see pieces of plums, that’s okay; it will look more delicious.
Bake the crumble tart on the center rack for 35/40 minutes, then let it cool before removing it from the pan.
Sprinkle it with powdered sugar (maybe only half) and distribute the plum slices set aside before serving.
How to Store the Plum Crumble Cake
You can store it under a glass dome for 2 days.
Other Recipes
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