Plum Crumb Cake

READY IN: 1hr 10mins
Recipe by JackieOhNo

Adapted from Good Food Magazine, August 1987. The prep time does not include 1-1/2 hours to cool.

Top Review by Muffin Goddess

I had some extra pluots floating around my fruit bin, so this looked like the perfect use for them. Love, love, love the crumb topping on this! It was all I could do to keep myself from picking off all the big crumbs and eating them, lol! Definitely allow this to fully cool and solidify before trying to cut or de-pan it -- it was very juicy with all that fruit in it. I didn' t try this with ice cream, but it went very well with a bit of sweetened whipped cream. Next time I make this, I think I might sweeten the fruit a little bit. The pluots I had were pretty sweet eaten out of hand, but the sweetness of the crumb topping made the fruit seem a bit tart, so I'm sure a little sprinkle of sugar over the cut fruit would help with that. Definitely a keeper, thanks for posting! Made for CQ2 Tex BBQ

Ingredients Nutrition


  1. Heat oven to 350 degrees. Butter 9" round cake pan.
  2. Place 1-2/3 cups flour, the granulated sugar, baking powder, 1/3 cup butter, and the eggs in mixing bowl. Stir with wooden spoon until blended. Transfer to prepared cake pan. Flour fingers and pat dough over bottom and up sides of pan. Fill dough-lined pan with plums.
  3. Stir remaining 1 cup flour, the brown sugar, cinnamon, and nutmeg together in mixing bowl. Add 1/2 cup cold butter and rub mixture between fingers until thoroughly blended. Sprinkle crumb topping evenly over plums.
  4. Bake cake until golden brown, about 40 minutes. Let cool completely in pan on wire rack.
  5. To serve, run knife around edge of pan. Invert cake onto plate, then quickly invert again onto serving plate. Cut into wedges and serve (with vanilla ice cream, if desired).

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