Ingredients for Plum Crumbcake
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 4 cups sliced plums
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
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How to Make Plum Crumbcake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch springform pan.
- Make the crumb topping: In a medium bowl, combine 1 cup all-purpose flour, ½ cup packed light brown sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon salt.
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, cream together ½ cup (1 stick) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 ¼ cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 4 cups sliced plums (or 4 cups sliced apricots/pitted cherries).
- Pour the batter into the prepared springform pan.
- Sprinkle the crumb topping evenly over the fruit.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before running a knife around the edge to release it.
- Remove the sides of the springform pan. Let the cake cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
172g
Fat
80g
Carbs
23g
