Plum Crumbcake Recipes

Steps:

• Topping: Preheat oven to 350 degrees. Whisk together flour, brown sugar, and salt in a small bowl. Stir in butter until combined.
• Cake: Brush a 9-by-9-by-2-inch square cake pan (not nonstick) with butter. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• Whisk together flour, baking powder, and salt in a medium bowl. In another bowl, beat butter with granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each. Reduce speed to low and add flour mixture in 3 batches, alternating with 2 additions of milk, beating until combined and scraping down bowl as necessary.
• Transfer batter to prepared pan. Spread jam evenly over top. Sprinkle evenly with topping, squeezing to create large clumps. Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Use parchment to lift cake out of pan, then let cool completely on rack before serving.

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch round or square baking pan at least 2 inches deep.
• Make streusel:
• In a food processor pulse together streusel ingredients until combined well and crumbly.
• Make cake batter:
• In a bowl with an electric mixer beat butter with sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition, and vanilla. Sift in flour with baking powder and salt and beat until just combined.
• Spread cake batter in pan, smoothing top, and arrange plum slices over it in slightly overlapping concentric circles. Sprinkle streusel over plum slices and bake cake in middle of oven 1 hour, or until a tester comes out clean. Coffeecake may be made 1 week ahead: Cool cake completely in pan on a rack and freeze, wrapped well in plastic wrap and foil. Reheat cake, unwrapped but not thawed, in a preheated 350°F. oven until heated through, 35 to 40 minutes. Cool cake slightly on a rack and sift confectioners' sugar over it. Serve coffeecake warm or at room temperature.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 22cm deep, round cake tin (preferably with a loose bottom) with baking parchment.
• First make the topping: put all the crumble ingredients in a bowl and rub together until crumbly.
• For the cake, put the butter, sugar, eggs, flour, baking powder, vanilla, ground almonds and soured cream in a big bowl. Beat with an electric whisk until smooth, then tip into the tin and level the top. Arrange the plums, cut-side up, over the mix, then scatter over the crumble.
• Bake for 50 mins-1 hr on a middle shelf until a skewer poked into the cake mixture comes out clean (plums will remain sticky, however). Cool in the tin for 20 mins, then finish cooling on a wire rack. Serve plain or with soured cream or yogurt. Keeps for 3-4 days in an airtight cake tin.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the plums into the base of a shallow gratin dish about 28cm long. Mix together the sugar, orange zest, cinnamon and flour and sprinkle over the plums. Trickle over 2 tbsp water.
• Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together. Take care not to over process at this stage. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
• Scatter the crumble over the plums and bake in the oven for 30-40 mins until golden brown. Leave for about 15 mins before serving with custard or cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 7x11-inch baking dish.
• Beat 1/2 cup sugar and 2 tablespoons margarine together in a bowl using an electric mixer until smooth and creamy. Mix eggs, 1 cup flour, baking powder, and salt into creamed margarine mixture; stir in vanilla. Pour batter into the prepared baking dish. Arrange plums, skin side-down, atop batter.
• Mix 1 cup sugar, 1/2 cup flour, 3 tablespoons margarine, and cinnamon together in a bowl until crumbly; spoon over batter and plums.
• Bake in the preheated oven until plums are softened, about 35 minutes.

Steps:

• Heat oven to 350 degrees. Butter 9" round cake pan.
• 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.
• 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.
• Bake cake until golden brown, about 40 minutes. Let cool completely in pan on wire rack.
• 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).

Steps:

• To make the cake: Preheat oven to 350 degrees F. Grease an 8-inch springform pan with butter.
• In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar, until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl after each. Mix in the zest and vanilla. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the butter/sugar mixture and mix on low speed until just combined. Spread half of the batter into the prepared pan.
• Place half of the cut plums on the batter, cut-side up. Spread the remaining batter over the plums. Spread the batter into an even layer and top with remaining plums.
• To make the topping: In a bowl, mix together the flour, sugar, salt, cinnamon and melted butter. You may have to mix it with your hands to get all the butter incorporated.
• Spread the crumb topping over the plums evenly.
• Place the cake on two stacked cookie sheets, to prevent the bottom from getting too brown during the long baking time. Bake for about 1 hour 15 minutes or until a tester come out clean. Cool on a rack.
• Serve it slightly warm or at room temperature.

Steps:

• In a large bowl, beat the sugar, baby food, oil and eggs until well blended. Combine the flour, cinnamon and cloves; gradually beat into plum mixture until blended. Stir in pecans. , Pour into a greased and floured 10-in. tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine glaze ingredients until smooth. Drizzle over top and sides of cake.

Steps:

• Preheat the oven to 350 degrees F.
• For the topping, combine 1 cup flour, brown sugar, and cinnamon in a bowl.
• Add the cold butter and cut into the dry ingredients with a pastry blender until crumbly.
• Set aside.
• Grease a 10-inch springform pan.
• Cream the soft butter and granulated sugar until light and fluffy.
• Beat in the eggs, 1 at a time.
• Stir in the vanilla.
• In a bowl, sift together 1-1/4 cups flour and the baking powder, then fold into the butter mixture in 3 batches.
• Pour the batter into the pan.
• Arrange the plums on top.
• Sprinkle the topping over the plums in an even layer.
• Bake until a cake tester inserted in the centre come out clean, about 45 minutes.
• Let cool in the pan.
• To serve, loosen the edge of the springform and invert the cake onto a plate.
• Invert again onto a serving plate so that the topping is right-side up.

Steps:

• Heat oven to 350ºF.
• Combine flour, dry pudding mix and baking powder. Beat 1/4 cup butter and granulated sugar in large bowl with mixer until blended. Add eggs; mix well. Add flour mixture alternately with milk, mixing well after each addition.
• Spread onto bottom of 13x9-inch pan sprayed with cooking spray; top with rows of plum slices.
• Mix remaining butter, brown sugar and nutmeg until blended; crumble over plums.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely.

Steps:

• Mix flour, oats, 1/3 cup sugar and cinnamon in medium bowl. Add butter and rub with fingertips until mixture forms coarse meal. Press with fingertips until mixture begins to form moist clumps. (Crumb topping can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Toss plums, remaining 1/2 cup sugar and brandy in medium bowl. Transfer to 9-inch deep-dish pie dish. Sprinkle crumb topping over. Bake until fruit bubbles and topping browns, about 1 hour. Cool slightly. Serve with ice cream.

Steps:

• In a large bowl, combine the plums, brown sugar, 3 tablespoons flour and cinnamon. Spoon into a greased 2-qt. baking dish. , In a small bowl, combine the sugar, baking powder, salt, mace and remaining flour. Add egg; stir with a fork until crumbly. Sprinkle over plum mixture. Drizzle with butter. , Bake at 375° for 40-45 minutes or until plums are tender and top is golden brown. Cool for 10 minutes before serving. Serve warm or at room temperature.