Plum Crumble Cake

Plum Crumble cake2

plumsI had these plums. They were organic. I was looking forward to tasting them, but was disappointed … they did not have any sweetness. How is it possible that fruits are not sweet, I wonder. So I could not eat them fresh but I had to used them. I was going to bake a cake with them but how? … Umm, OK caramelised a bit before baking!’ That was what I was thinking.

<Plum Crumble Cake>

  • 5-6 Plums
  • 80g of Unsalted Butter
  • 50g of Almond Powder
  • 130g of Self-rising Flour
  • 1/2Tsp of Baking Powder
  • 50g of Golden Granule Sugar
  • 2 Eggs
  • 1Tsp of Vanilla Extract
  • 1Tbs of Milk
  • 1Tbs of Honey

(For Crumble)

  • 1Tbs of Butter
  • 1Tbs of Sugar
  • 2Tbs of Plain Flour

Cut plums in half and remove stone. Heat a frying pan and place the plum facing down in the pan. I sprinkled some sugar on the cut surface of the plum before putting them into a pan because the fruit was lacking the natural sugar. Caramelise the halved surface and put them aside to cool down.

Mix soften butter and sugar in a bowl well until they become fluffy and lighter colour. Add eggs one at a time and mix with the dough well each time.   

Caramelising Plums       egg mixed in

Add Honey, Lime Juice, Vanilla Extract and Milk into the bowl mix well together.

Sieve all the dry ingredients and add it in to the mixture. combine well.

Place the mixture into a tin. Place & push the caramelised plums on top of it.

Make crumble in the same bowl and sprinkle it on top.

Plum cake in a tin  Crumble topping

Place the tin in the preheated oven at 180°c. Bake it for about 25 minutes until the top becomes  golden brown.

Serve it when it cools down maybe with some Creme Fresh.

Plum Crumble cake whole (2)

Plum Crumble cake

You may have already spotted it. It’s burnt a little at the bottom. Let me explain about that. I used a very small electric oven for making this cake. The bottom heat is very close to the tray. Actually it is too close so I normally put some foil or something underneath a tin to soften the heat. but the day I made this cake we ran out of foil and I had forgotten about adjustment … so the overbaked bottom was the outcome. At least it hasn’t got a soggy bottom!


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