Plum Crumble Cake Recipe

February 7, 2013

Welcome to my first ever Delicious Bites column, this is Jillian Leiboff and I’m excited to be writing for decor8 again this year. At the end of 2012, Holly asked if I’d like to switch things up a bit and write a food column instead of my usual shop girl visits column to encourage more of what she loves: cooking up easy, simple meals and desserts, nurturing relationships around the table and really enjoying your time at home with family and friends. Sounds good to me, what do you think?

Plum Crumble Cake Recipe

For those of you who know me as a shop photographer, this may come as something of a surprise but food is also one of my first loves. I’ve been baking since I was 12 and photographing food since my student photography days. While other students were bringing watches and vases to photograph there was me with sushi, coffee cups and chocolate brownies! Not much has changed since.

Plum Crumble Cake Recipe

I decided to kick off Delicious Bites this month with my recipe for Plum Crumble Cake. I’ve been making this simple plum cake for ages – it’s a basic butter cake layered with sugared plums yet it’s so versatile — you can use almost any kind of fruit. I’ve made the cake topped with sliced apricots, peaches, raspberries, blueberries and mulberries and all were delicious so see what variation you can try on this recipe.

Plum Crumble Cake Recipe

In addition to the fruit tip, I also tweak the recipe every now and then. Sometimes I’ll use cinnamon to flavour the cake and I’ve even tried lemon rind. This time, I decided to add a crumble topping. You can never have too much of a good thing, can you? NOPE..

Plum Crumble Cake Recipe

Walnuts and cinnamon go really well with plums so the cake is topped with a cinnamon-spiced walnut crumble. It’s a very moist cake, so don’t be alarmed when some of some of the plums disappear. They’ll sink to the bottom for sure but please note that this helps to keep the cake nice and moist so it’s not a bad thing.

Plum Crumble Cake Recipe

The crumble recipe makes way more than you’ll need to top the cake so I store leftovers in the freezer. You can use the crumble next time you make the cake or you can use it to make a delicious fruit crumble. If you don’t feel like making the crumble, the cake is delicious just as it is. A light dusting of icing sugar is all it needs but if you feel like adding a dollop of cream, that’s good too. I’m also not opposed to ice cream!

Plum Crumble Cake Recipe
Plum Crumble Cake Recipe

Ok! Are you ready to bake this delicious cake? Good, because here’s the recipe!

Crumble Topping
¼ cup (55 gm) brown sugar
¼ cup (35 gm) plain flour
½ teaspoon ground cinnamon
½ cup (70 gm) walnuts
30 grams (1 oz) cold unsalted butter cut into small chunks

Cake Ingredients
5 small plums
1 tablespoon caster sugar
125 grams (4 oz) unsalted butter
100 grams (½ cup) caster sugar
1 egg
1 cup self raising flour
½ teaspoon cinnamon
60 mls (¼ cup) milk
Optional – icing sugar (confectioner’s sugar)

Plum Crumble Cake Recipe

Crumble Topping
To make the crumble, combine the flour, brown sugar and cinnamon in a food processor. Add the walnuts and butter and pulse until just combined. Place the crumble topping in a small bowl and refrigerate while making the cake. This makes more crumble than required so I store any leftover crumble in the freezer.

* Preheat the oven to 190°C/375°F.
* Grease and flour a 18 cm springform tin and line the base with baking paper.
* Cut the plums in half and remove the pits.
* Slice each plum into quarters, put into a small bowl and sprinkle over the tablespoon of caster sugar. * Set aside.
* To make the cake, cream the butter and sugar together in a bowl until light and fluffy.
* Add the egg and mix until combined well.
* Sift the flour and the cinnamon.
* Add the flour alternately with the milk to make a soft batter. You may not need to use all the milk.
* Spoon half the batter into the greased and lined tin.
* Layer a few of the plum slices over the top of the batter.
* Gently spoon the remaining batter over the fruit.
* Sprinkle the top of the cake with the crumble and arrange the remaining plum slices onto the crumble layer.
* Bake the cake for 60-75 minutes or until the cake tests cooked when a skewer is inserted into it. Some of the plums will sink to the bottom of the tin while cooking.
* Cool the cake in the tin for about 15 minutes before turning out to cool on a wire rack.
* If desired, dust the top of the cake with icing sugar.

Plum Crumble Cake Recipe

I hope you enjoy the cake – if you make it please let me know how it came out! See you all again next month with another recipe from my kitchen. – Jillian

(photos/recipe ©2013 Jillian Leiboff)


  • Reply Bettina February 7, 2013 at 7:06 pm

    Hello,it looks yummy! When I was in London I ate Quinte often crumble. I must try your recipe. Thanks for that.

  • Reply Tanya February 7, 2013 at 7:22 pm

    I love fresh plums! I bet this cake would taste great with a hot cup of coffee.

  • Reply Lauren February 7, 2013 at 7:38 pm

    Awesome! Food is one of my favorite things to photograph too!

  • Reply Lisbeth February 7, 2013 at 8:03 pm

    Ahhhhh, please don’t do this to me, when I’m hungry!! ;-) Great recipe! Off to the kitchen ASAP!

  • Reply Marianne February 7, 2013 at 8:53 pm

    This looks like an easy and yummy recipe!. Thank you!

  • Reply Karen February 7, 2013 at 9:02 pm

    YUM — can’t wait to make this. Love, love the new column. Gorgeous photos!

  • Reply Chloe Moon February 7, 2013 at 9:27 pm

    Plums are my favorite fruit but alas I have never had a plum cake!! This must so mouthwatering good!! I have pin this so I remember!!! =)

  • Reply meblowy February 7, 2013 at 9:31 pm

    wow, it looks delicious

  • Reply Bethania February 7, 2013 at 9:34 pm

    yummy to its best. Thank you for this visual feast.

  • Reply Viviane February 7, 2013 at 10:38 pm

    …mouthwatering! A pitty it’s not plum season yet :-(

  • Reply Allison Serrell February 8, 2013 at 3:13 am

    Absolutely gorgeous! However, plums are not really in season….can you suggest a winter fruit to substitute? As a northern Californian, we are very mindful of cooking seasonally. Can’t wait to try!

    • Reply decor8 February 8, 2013 at 1:18 pm

      @Allison @Viviane – Jillian lives in Australia so what is in season there won’t be in season in say, Seattle. That is why she said in her notes that you can substitute ANY fruit you’d like – so whatever IS in season in your part of the world, in other words! :)

  • Reply Rachel February 8, 2013 at 5:04 am

    these photos are so irresistibly enticing! it would be nice to have a bite too!

  • Reply Ellie Hunzinger February 8, 2013 at 9:30 am

    Oh wow, this looks divine. I must make this now!! Thanks for sharing.

  • Reply Rachelle Blondel February 8, 2013 at 10:15 am

    This looks sublime Holly I think it is a definite for the weekend baking list x

  • Reply V&R February 8, 2013 at 10:26 am

    Wow, this looks delicious :)

  • Reply Sue February 8, 2013 at 10:35 am

    Your cake looks so yummy – alas no plums to hand but I’ve got fresh raspberries in the fridge so think I am going to have a go right now.
    Thanks for the inspiration

  • Reply Noelia February 8, 2013 at 11:02 am

    I love your blog!

  • Reply Laudel Home & Decor February 8, 2013 at 11:53 am

    Excellent, beautiful and very tasty!!

  • Reply Greta February 8, 2013 at 11:54 am

    Looks delicious! Also perfect timing as I am having guests this weekend and no clue what to serve. Thanks for sharing the recipe and those photos are really beautiful. Have to try this one!

    Have a nice weekend! :)

  • Reply Beccy February 8, 2013 at 12:28 pm

    This looks sooooo good! Great photos too!

  • Reply Holly (Love,Thomas) February 8, 2013 at 1:01 pm

    YUM! Will have to try this. Thank Jillian. Looking forward to reading your next Delicious Bites column!

  • Reply Daniela February 8, 2013 at 2:52 pm

    This looks heavenly! I will have to bake it this weekend so we have something delightful to enjoy during the snow storm. Thanks!

  • Reply Allison Serrell February 8, 2013 at 4:46 pm

    Thank you!

  • Reply James Leland Day February 8, 2013 at 5:36 pm

    HI Holly!
    That all looks, just too yummy. want it all!!! Did not know you were a baker. Will have to try out those recipes.

  • Reply Inspired by This Blog February 8, 2013 at 7:28 pm

    The plum crumble cake looks amazing!

  • Reply Jillian Leiboff February 8, 2013 at 11:00 pm

    Hi, it’s Jillian here.

    I was thinking about autumn/winter fruits that would work with the recipe. The first fruit that springs to mind is the humble pear. It would be perfect in this recipe.

    Thinly sliced apples would also work but I doubt they’d sink to the bottom so you might have to put a layer of apple in the middle of the batter with another layer on the top. Poached quince slices would also be delicious and I’m sure they’d sink to the bottom .

    If you try out a combination that works for you, I’d love to hear it.


  • Reply Bethania February 9, 2013 at 2:53 pm

    I live in Chile, so plum season too. O showed the recipe to my daughter and a visiting friend and they baked it yesterday, mixing plums, strawberries and grosberry. Wow. Nothing left after lunch desert. And we were just six people around the table. Thank you so much, Jillian. Easy and delicious.

  • Reply Vanessa Primrose February 10, 2013 at 3:08 am

    Hi Jillian, I’m in Oz and made this cake yesterday with some lovely blood plums which are currently in season here. The comments from all that ate it was ‘OMG’ can I have the recipe. So moist and not overly sweet. The plums sunk but that didn’t matter. I didn’t have any walnuts so substituted them with cashews for the crumble! What a hit, it was totally devine. I think it would be a winner with pears and rhubarb also! Many thanks, loving this blog.
    Vanessa in Oz

  • Reply Les Filles au Beurre salé February 10, 2013 at 8:58 pm

    Oh, miam-miam !!!

  • Reply Julie February 11, 2013 at 8:34 am

    That is such a photogenic cake! So pretty.

  • Reply Vickie February 23, 2013 at 9:51 am

    I baked this last week – so divine!

    I was baking for lots of people, so I doubled the recipe & made two – worked perfectly :)

  • Reply Hannah March 9, 2013 at 11:00 pm

    It’s in the oven now, smells lovely

  • Reply Hannah March 11, 2013 at 10:51 am

    This was a great success. Perfect cake for Mothers day thanks for sharing! :)

  • Reply Jillian March 15, 2013 at 10:16 pm

    So glad you liked the cake. Hopefully you’ll like my next recipe as well.

  • Reply Nicky Khan April 11, 2013 at 7:11 pm

    i made this, it was yummy scrummie!
    thank you!
    nicky khan x

  • Reply liza April 21, 2013 at 5:19 pm

    It’s really delicious!)))

  • Reply myrtle April 29, 2013 at 9:51 am

    OH my! I so love it,=D

  • Reply Andreea May 11, 2013 at 3:14 am

    I made this last night and it turned out scrumptious. However, I had to double the cake quantity for it to be anywhere near enough. Crumble and number of plums stayed the same. Only after that did it turn out like the photo. Also, 190 is too hot, for my oven anyway. Would try 180 next time.

  • Reply Jean November 24, 2013 at 8:35 pm

    I made it last night, and my family loved it.!

  • Reply larissa September 5, 2015 at 7:42 pm

    Where is the crumble? I don’t see it on your nice photo. The top looks completely smooth, without crumbs

  • Reply Bonnee June 28, 2016 at 4:53 am

    Beautiful but I am wondering if there is an easy way to print up the basic recipe?

    I’ll be trying it tonight. :)

  • Leave a Reply

    Scroll Up