Plum Crunch Cake Recipes

Steps:

• Vanilla ice cream, for serving
• Preheat the oven to 375 degrees F.
• For the fruit, in a large bowl, combine the plums, brown sugar, flour, and cassis. Pour the mixture into a 12 by 8-inch shallow baking dish.
• For the topping, combine the flour, granulated sugar, brown sugar, salt, oatmeal, walnuts, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the plum mixture.
• Bake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temperature with ice cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 10-inch springform pan.
• Sprinkle prepared plums with lemon juice in a bowl.
• Combine flour, butter, sugar, eggs, sour cream, baking powder, salt, and lemon zest in the bowl of a food processor; pulse until blended. Process on low speed until smooth. Pour batter into the prepared springform pan.
• Arrange plums, cut-side down, on the batter. They can touch or even overlap; the more plums you can fit, the better the cake. Dust with cinnamon.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 to 20 minutes before serving. Run a table knife around the edges to loosen. Invert carefully onto a serving plate. Dust with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. In a bowl, mix together 3/4 cup white sugar, flour, baking powder, and salt. Combine with beaten egg and spoon the mixture over the plums. Drizzle batter with melted butter.
• Bake in the preheated oven until the topping is brown, about 40 minutes.

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:

• Preheat oven to 160°C.
• Butter and line the base of a 2 lb loaf tin.
• Lightly beat the eggs and yolk with a pinch of salt.
• Beat the butter and sugar in a bowl until light and fluffy.
• Pour in the eggs a little at a time, beating well after each addition.
• Fold in the flour with the orange zest and two tablespoons of the juice.
• Fold in the chopped plums (or other fruit you are using).
• Spoon into the prepared pan.
• Scatter the plum wedges over the top.
• Bake for 50 minutes or until a skewer inserted comes out clean.
• Cool for 10 minutes, then turn out on a wire rack.
• Mix the remaining orange juice with the lemon juice and caster sugar.
• Spoon over the cooling cake and sprinkle with the crushed sugar pieces.

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 oven to 350 degrees.
• Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
• Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
• Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)