Plum Crumble Cake

This easy plum crumble cake combines a soft yogurt cake base with juicy Italian plums and a buttery cinnamon crumble topping.

Course Cake, Dessert

Cuisine German

Diet Vegetarian

Prep Time 20

Cook Time 55

Total Time 1 15

Servings slices

Calories 325kcal

Prepare: Preheat the oven to 350°F (175°C), conventional heat. Grease the springform pan and line the bottom with parchment paper.
Plums: Wash, halve, and pit the plums. Mix them with the sugar.
1.3 lbs Italian plums + 1½ tablespoons granulated sugar

Crumble: Melt the butter. Combine the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until crumbs form.
4 tablespoons unsalted butter; ¾ cup all-purpose flour + 3 tablespoons light brown sugar + ½ teaspoon cinnamon + 1 pinch of salt

Batter: Beat the softened butter and sugar until light and fluffy. Add the vanilla and eggs, one at a time, beating well after each addition.
7 tablespoons unsalted butter + ½ cup granulated sugar 1 teaspoon vanilla extract + 2 large eggs
Dry ingredients: Combine the flour, baking powder, and salt. Add them to the butter mixture alternately with the yogurt. Mix briefly until combined.
1½ cups all-purpose flour + 1 teaspoon baking powder + ¼ teaspoon fine sea salt + ⅓ cup + 1 tablespoon full-fat yogurt
Assemble: Spread the batter evenly in the prepared pan. Arrange the plum halves on top. Scatter the crumbles over the plums.
Bake for approximately 50–65 minutes, checking after 45 minutes. A skewer inserted into the cake batter should come out without wet batter (Note 3).
Cool: Let the cake cool in the pan for about 15 minutes. Remove the springform ring and leave the cake to cool further on a wire rack before slicing.

Measurements: I recommend using a digital kitchen scale in baking.
Plums: Italian plums are ideal, but other firm plums work, too. The 1.3 lbs (600 g) plum weight is measured before removing the pits.
Baking time depends on the oven and the juiciness of the plums. Check the cake in an area without fruit.