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Delicious Plum and Damson Crumble Cake Recipe

Plum and Damson Crumble Cake

This cake not only brings back memories of warm family gatherings but is also quick and easy to whip up, making it perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Cake, Dessert
Cuisine: American, European
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 250 g all-purpose flour This is the base of your cake.
  • 125 g sugar Sweetness is key!
  • 125 g butter softened, adds richness and moisture.
  • 2 large eggs help bind everything together.
  • 1 teaspoon baking powder For that perfect rise.
  • 1 teaspoon vanilla extract A splash of flavor.
  • a pinch salt Enhances all the flavors.
  • 300 g plums pitted and sliced, juicy and sweet!
  • 300 g damsons pitted and sliced, tart and delicious.
For the Crumble Topping
  • 100 g oats for added crunch.
  • 1 teaspoon cinnamon for that delightful flavor.

Equipment

  • Mixing Bowl
  • Baking Pan
  • Oven

Method
 

  1. Step 1: Preheat your oven to 180°C (350°F). Grease and line a baking pan to prevent sticking.
  2. Step 2: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Step 4: In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  5. Step 5: Gently fold in the sliced plums and damsons into the batter.
  6. Step 6: Pour the batter into the prepared baking pan and spread it evenly.
  7. Step 7: For the crumble topping, mix the flour, sugar, oats, and cinnamon in a bowl. Add the cold butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.
  8. Step 8: Sprinkle the crumble topping evenly over the cake batter.
  9. Step 9: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  10. Step 10: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

This cake can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.