Ingredients
- 6 Tablespoons (84 grams) salted butter
- 1 cup (200 grams) granulated sugar
- Zest of 1 lemon (optional)
- 1 egg
- 1/2 cup (4 fl. oz.) whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups (203 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4–5 plums, sliced large
Crumble Topping
- 1 cup (135 grams) all-purpose flour
- 1/2 cups (100 grams) brown sugar
- 1/4 cups (50 grams) granulated sugar
- Pinch of salt
Instructions
Preheat the oven to 350° and set a rack in the center. Butter or oil an 8 or 9 inch cake pan, and then lightly tap flour around it until there is a light coating all around the edge and bottom of the pan.
In a bowl, beat the softened butter and sugar together until they’re well combined and fluffy. If using, add the lemon zest and stir it in.
Add the egg, vanilla, and milk to the butter and sugar, and mix them in well.
Stir together the flour, baking powder, and salt until they’re well mixed. Then, stir the dry ingredients into the wet.
Mix and fold the dry ingredients just until the flour is completely absorbed. Don’t overmix, as this can make the gluten develop and create a tough and chewy texture in the cake.
Pour the batter into the prepared cake pan. Smooth it into an even layer.
Wash and dry the plums thoroughly. Slice the plums with a sharp paring knife– you should get about 8-10 slices from each plum. You can also chop them into 1/2″ chunks, if you prefer.
Place the slices of plums in a single layer. You can arrange them as carefully or haphazardly as you like, just make sure they’re only slightly overlapping each other and not piled too thickly in any one spot.
In a small bowl, stir the flour, brown sugar, white sugar, and salt together until all of the ingredients are well distributed. Pour the melted butter over it, then stir it well until it’s all a damp, crumbly mixture.
Use your clean hands and distribute the crumble topping evenly over the plums. You want some larger clumps, but none that are too big.
Place the cake on the center rack in the oven. Bake it for 60-70 minutes. To test the cake for doneness, insert a toothpick, probe, or thin knife into the center. If it comes out with any batter on the insert, return the cake to the oven for another 5 minutes before retesting.
Once the cake has finished baking, set it out to cool for 10-15 minutes. Then, turn it out of the pan to keep it from continuing to bake. If you have a pan with a removable bottom (such as a springform), you can simply remove the sides rather than flipping it out. This keeps the crumble topping looking pretty.
Allow the cake to cool for at least 30-45 minutes before cutting to allow the crumb to set.
To serve, simply cut the cake into wedges and serve it warm or at room temperature. It’s delicious with a dollop of whipped cream or scoop of vanilla ice cream.
Store any leftover cake in an airtight container. It can be kept at room temperature or in the refrigerator for 3-4 days.
However, if you chill it, allow it to come to room temperature before eating it, or the crumb can feel dry and crumbly.
As it sits, the crumble topping can soften. This is more exaggerated when the cake is stored at room
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
