This flavorful plum cake not only scores with oven-roasted fruit, but also with crunchy cinnamon crumble. A real autumn cake.
This Spice plum cake with cinnamon crumble comes with a considerable delay. On the one hand, we started the plum season far too late this year, and on the other hand, the cake recipe was actually supposed to appear last year. For the first point, we can talk ourselves out with the Norway vacation, after which we only once from Yeast Pastry Overkill had to recover. The second point can be explained as follows: Last autumn we tried a very similar plum cake, but somehow everything about it was too much: too much meringue, too sweet, too complex. But what blew our minds were the oven-cooked prunes.
Fast forward to the fall of 2022, as we reminisce about that baking accident and the sweet and sour taste of oven-roasted plums. Luckily, digital archaeological excavations unearthed some rudimentary recipe records and we decided to use them to create a moist plum cake with sprinkles. Plum wedges snuggle up next to ginger and cinnamon in the casserole dish and transform into a fragrant, soft, slightly sticky oven compote. We don’t skimp on spices with the dough and crumbles either, and the result is an unusual and at the same time uncomplicated sponge cake that goes perfectly with autumn, when rainy days alternate with the last warm weekends.
Want more fall cakes? Then try:
Table of Contents
Plum cake with cinnamon crumble (recipe for 1 loaf pan 25 x 11 cm)
Ingredients for the spice plums
500 grams of plums
1 piece ginger (2 cm), grated
1 tsp sugar
1 cinnamon stick
Ingredients for the cinnamon crumble
70 g Butter
100 grams of flour
35 grams of sugar
1 tsp ground cinnamon
1 pinch of salt
ingredients for the dough
225g butter, room temperature + extra for greasing
180 grams of sugar
200 g Mehl Type 405
2,5 TL Backpulver
3 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 teaspoon ground cloves
Oven plum juice (see above)
Ingredients for the glaze
40 g powdered sugar
1 tbsp milk
Preheat the oven to 160°C (convection). Wash, stone and cut the plums into wedges. Place in a casserole dish with the ginger and sugar and mix. Place the cinnamon stick in between and roast in the oven for about 20 minutes until the plums are soft and the juice has escaped. Then let it cool down a bit.
For the cinnamon crumble, melt the butter in a small saucepan over medium-high heat. Combine flour, sugar, cinnamon, and salt in a medium bowl. Pour in the butter and knead into crumbles with the dough hook of the mixer. Then refrigerate.
Grease a loaf pan with butter. Cream together the butter and sugar in a large bowl. Thoroughly mix in the eggs one at a time. In a second medium bowl, combine flour, baking powder, cinnamon, cardamom, and cloves. Gradually stir the dry ingredients into the butter mixture. Pour off the juice from the plums and stir into the batter. Pour half of the batter into the mold. Scatter the soft plums on top and press lightly into the batter. Spread the remaining batter on top, sprinkle with cinnamon sprinkles and bake in the oven for about 55 minutes or until the cake is lightly browned and the batter will not stick to a inserted skewer. Leave the cake to cool in the tin for 20 minutes, then carefully turn out onto a wire rack and leave to cool completely.
For the glaze, mix together the powdered sugar and milk in a small bowl. Using a spoon, drizzle over the cake in a zigzag pattern and allow to set. The spice plum cake keeps at room temperature for at least 3 days, leftovers can be frozen wonderfully.