Plum crumble cake recipe

This plum crumble cake is easy to make and is on the table in an hour. 

In this crumble topping we’ve used granulated sugar to give a little more texture but you can use caster sugar if you prefer or demerara for even more crunch. This recipe serves 12 and is under 400 calories per portion. 

Ingredients

For the crumble:

• 115g butter
• 115g granulated sugar
• 140g plain flour

For the base:

• 150g sugar
• 2 eggs
• 150g butter
• 150g self-raising flour
• 2tsp milk

For the plum topping:

• 500g plums, stoned and halved

Method

1. Heat the oven to 180C (160C fan, Gas 4) and grease and line a 20cm square cake tin with baking parchment.
2. In a bowl, rub the butter and flour together with your fingers until it looks like breadcrumbs. Stir the sugar in.
3. In a separate bowl, make the sponge base by creaming the margarine or butter and sugar together, then beating in the eggs. Stir in the flour and add the milk – beat the mixture well.
4. Spread the sponge mixture into the prepared cake tin. Place the plum halves on top of the base, on their sides or cut side up, crowding them closely together. Finally scatter the crumble mixture over the plums.
5. Bake for 45 minutes or until the sponge is cooked and the top is golden and crunchy. Leave to cool in the tin before slicing and serving.

Top tips for making our plum crumble cake:

Try adding a pinch of mixed spice, cinnamon or ginger to the crumble topping for a touch of festive spice.

A 20cm square tin is very versatile and can be used for brownies, sponge cakes and shortbread.

MasterClass 20cm Square Tin - View at Amazon

This tin has a loose base which will make it much easier to release your plum crumble cake once baked. Although it’s dishwasher safe, we recommend washing by hand and drying straight away to preserve the quality of the non-stick coating. 

If this recipe has you craving a regular plum crumble you should try our recipe. You might also like the Hairy Bikers apple and blackberry crumble or our easy crumble cake