You know that feeling – when something is so delicious that you can barely stop eating?! That is the feeling when you eat this Plum Crumb Cake. The cookie-like crust, juicy plum vanilla filling, and crunchy crumble on top. Crazy good!!!
PLUM CRUMB CAKE
Plum desserts are perfect for early fall. I often bake plum desserts, but I asked myself how on Earth I haven’t published any plum desserts so far. And, guys, THIS cake is absolutely delicious and it would be a crime not to share the recipe. What could be better than starting your day with a piece of warm crumb cake or enjoying a nice change in the afternoon break? This simple cake is baked in no time and a cinnamon note gives an autumnal sense of well-being.
I actually named this dessert as a cake back then when I first published the recipe in 2018. But it would be something like a Plum Crumb Tart.
INGREDIENTS FOR PLUM CRUMB CAKE (TART)
- Simple tart crust – flour, butter, powdered sugar, egg, salt, and a bit of lemon zest
- Plums – any kind
- Plum or Cherry Juice – I used Sour Cherry Juice
- Granulated sugar
- Vanilla Pudding – Important note!!! This recipe calls for vanilla pudding. The cook and serve kind. Like this one from Dr.Oetker. It is 43 grams package. DO NOT use instant vanilla pudding. Ingredients are completely different.
- Simple Crumb Topping – butter, Ap flour, sugar, and cinnamon
HOW TO MAKE SIMPLE TART CRUST STEP-BY-STEP!
The base of this recipe is a simple sweet tart crust. Buttery, crispy, and just a little sweet, it reminds you of simple sugar cookies, and, by the way, it is a breeze to make. You will need just a handful of simple ingredients you probably already have at home. In this recipe, I use the whole egg, instead of egg yolk and heavy cream/water, so I don’t have to worry what to do with the egg white.
I like to use a food processor for this one, but if you don’t have one, that’s totally fine! Although I found it much easier to use a food processor, it can be made the old-fashioned way, by hand, using two forks or knives or a pastry blender. But, please don’t do it with your bare hands, not only butter will soften too much due to the body heat, but also you will be left with a sticky mess.
First of all, combine the dry ingredients: flour, powdered sugar, lemon zest, and salt. Then, add in cold cubed butter and pulse few times until you have something that resembles a coarse meal. Finally, add egg and keep pulsing until the dough starts to clump together about 10-15 seconds. As soon as the dough has gathered itself into a ball, stop mixing.
Turn dough to a lightly floured surface and form into a ball. Flatten the dough with your hands to form a disc. Wrap the dough tightly in plastic wrap, and chill for 1 hour. The dough must be completely chilled before being used.
You can use a 23 cm (9-inch) springform pan or a round cake pan with removable bottom. There is a lot of filling, and if you use a classic tart pan, you will be left with a lot of delicious filling, so try to use a springform or round cake pan.
Take the dough out of the fridge and let it sit on the counter for a few minutes to soften. On a lightly floured surface, using a rolling pin, roll out the dough into a 28 cm (11-inch) circle, and line the bottom and the edges of the springform with the rolled dough, keep in mind that edges need to be at least 3 cm high.
If you want the tart shell to look neater, then measure the bottom of the pan and cut a round piece of dough and place it at the bottom of the pan. For the sides, cut strips of dough, wide at least 3 cm. Place one strip at a time around the edge, pressing gently to stick them in place. Cover the pan and refrigerate for at least 30 minutes.
HOW TO MAKE PLUM VANILLA FILLING
For the filling wash, halve and stone the plums. In a large pot pour plum/cherry juice and add sugar. Bring to a boil, add the plums and simmer for about 5 minutes. Dissolve 2 packages of vanilla pudding in 100 ml water until smooth and lump-free. Add to the plums while stirring constantly. Cook the filling for about 1-2 minutes until thick, remove from heat and let cool to room temperature.
CRUMB TOPPING
HOW TO ASSEMBLE PLUM CRUMB CAKE (TART)
Preheat the oven to 180 °C (350 °F).
Remove the pan with chilled tart crust from the fridge, evenly spread the cooled plum filling over it, and sprinkle with prepared crumble topping. Bake in a preheated oven for about 75 – 90 minutes, depending on your oven. Start checking after 1 hour. The crumble should be golden brown.
TIPS & TRICKS
First of all, I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure the same results in baking.
In order to achieve the perfect results, it is really important that all of your ingredients are cold. In fact, I like to put the butter in the freezer, 15 minutes prior to make the dough.
Very important note!!! This recipe calls for vanilla pudding – the “cook and serve” kind, not instant. Like this one from Dr.Oetker or Jell-O Vanilla Cook & Serve Pudding. DO NOT use instant vanilla pudding. Ingredients are completely different.
You can use a 23 cm (9-inch) springform pan or a round cake pan with removable bottom. There is a lot of filling, and if you use a classic tart pan, you will be left with a lot of delicious filling, so try to use a springform or round cake pan.
FOR MORE FALL DESSERT CHECK THESE RECIPES…
Apple, Pear and Frangipane Galette
Plum Almond Galette
Apple Walnut Cake
Pear and Ginger Crumb Cake
Apple Cider Cake with Cinnamon Brown Sugar Forsting
→ If you make these Plum Crumb Cake (Tart) please be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don’t forget to also tag me on Instagram. I love seeing your creations.
Happy baking!
Plum Crumb Cake
Ingredients
For the crust:
- 220 grams all-purpose flour (1 3/4 cup, 7.76 oz)
- 120 grams cold butter (1/2 cup) cut into cubes
- 50 grams powdered sugar (1.76 oz)
- pinch of salt
- 1 egg
- 2 teaspoons grated lemon zest
For the filling:
- 1 kg plums (2lb)
- 250 grams plum or cherry juice (1 cup)
- 100 grams granulated sugar (1/2 cup)
- 2 vanilla pudding packages cook and serve type (not instant) like dr. Oetker
- 100 grams water (3.5 oz)
For the topping:
- 90 grams butter (3.17 oz) melted
- 130 grams all-purpose flour (4.58 oz, 1 cup)
- 60 grams granulated sugar (4 tablespoons)
- pinch of salt
- 1/2 teaspoon cinnamon
Instructions
Crust:
- In a food processor, combine the flour, sugar, lemon zest and salt.
- Pulse a few times to combine, add butter and continue to pulse until mixture resembles breadcrumbs, then add egg and lemon zest. Pulse again until the mixture sticks together then tip onto the work surface and knead a pastry two or three times to make it smooth. It should come together easily without being sticky. Flatten the ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
Filling:
- For the filling wash, halve and stone the plums. In a large pot pour plum/cherry juice and add sugar. Bring to a boil, add the plums and simmer for about 5 minutes. Dissolve 2 packages of vanilla pudding in 100 ml water until smooth and lump-free. Add to the plums while stirring constantly. Cook for 1-2 minutes until thick, remove from heat and let cool to room temperature.
Topping:
- For the crumble melt butter and leave to cool slightly. Mix with remaining ingredients and rub with your fingers to coarse crumble. Chill.
- Preheat oven to 180°C (350°F). Lightly grease 23cm (9-inch) springform.
- Assemble: Take the dough out of the fridge and let it sit on the counter for a few minutes to soften. On a lightly floured surface, using a rolling pin, roll out the dough into a 28 cm (11-inch) circle, and line the bottom and the edges of the springform with the rolled dough, keep in mind that edges need to be at least 3 cm high. If you want the tart shell to look neater, then measure the bottom of the pan and cut a round piece of dough and place it at the bottom of the pan. For the sides, cut strips of dough, wide at least 3 cm. Place one strip at a time around the edge, pressing gently to stick them in place. Cover the pan and refrigerate for at least 30 minutes.
- Spread plum filling over the prepared dough and sprinkle with crumble. Bake in a preheated oven for about 75 - 90 minutes, depending on your oven. Start checking after 1 hour. The crumble should be golden brown.
Notes
Nutrition
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