Plum Crumbcake with Almonds

In case you couldn’t tell, I kind of have a sweet tooth. But while I’m willing to put in hours of work and sacrifice the cleanliness of my entire kitchen to make something special and fancy (and often French), when it comes to everyday baking I prefer recipes that are quicker, easier, and don’t require quite as much washing up afterwards.

Enter this plum crumbcake. I cobbled it together when I had a surfeit of plums and wanted something tasty for breakfast one morning, and while it still uses a few different bowls, at least it doesn’t require creaming butter or separating eggs.

The finished cake is dense and moist, with a nice crunch on top from the almonds– they really do make the cake extra-delicious, don’t omit them– and of course, nice jammy pockets of plums. If I were to make it again, I might cut my plums in sixths or even quarters rather than eighths, just to amp up the fruit-to-cake ratio, but it’s perfectly fine (and probably more sliceable) this way as well.

Plum Crumbcake with Almonds

1 3/4 cups flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup butter, melted

2/3 cup granulated sugar

1/2 cup brown sugar

2 eggs

2 tsp. vanilla extract

3 tbs. milk

Topping

5 plums, sliced in eighths

3 tbs. granulated sugar

1/4 tsp. cinnamon

1/4 cup flour

3 tbs. brown sugar

1/4 tsp. cinnamon

2 tbs. melted butter

3/4 cups sliced almonds

Optional powdered sugar for serving

1. Preheat oven to 350 degrees F. Line a 9″ springform pan with foil or parchment.

2. In a large bowl, mix flour, baking powder, and salt. Set aside.

3. In a separate bowl or large measuring cup, combine melted butter with both sugars and mix until combined. Add eggs, milk, and vanilla and mix until smooth.

4. Pour wet ingredients over dry ingredients and stir to combine. Pour batter into your pan and spread out to the edges.

5. Topping: In your batter bowl, combine sliced plums, 3 tbs. granulated sugar, and cinnamon. Toss to combine and arrange plum slices over batter.

5. In either your measuring cup or your batter bowl (I use the cup so I can melt the butter in it), combine butter, brown sugar, cinnamon, and flour to form a soft dough. Sprinkle over the top of the plums.

6. Sprinkle almonds generously over the top of the cake.

7. Bake for about an hour, until plums are bubbly and a toothpick comes out without any batter on it (it may have plum juice). Start checking at 45 minutes to ensure you don’t overbake.

8. Let cool at least 45 minutes before serving.

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