Mary Berry Plum Crumble Cake

This easy Mary Berry Plum Crumble Cake is a delicious treat that combines sweet plums with a creamy cake base and a crunchy crumble topping. Perfect for any occasion, you can easily customize it with common ingredients, making it a quick and simple dessert everyone will love!

This Plum Crumble Cake Recipe Is From Cook and Share Cookbook by Mary Berry

Ingredients Needed:

For the Cake

• 300g (10½ oz) self-raising flour
• 1 tsp baking powder
• 225g (8 oz) caster sugar
• Zest of 1 small lemon
• 2 eggs, beaten
• 150g (5 oz) butter, melted, plus extra for greasing
• 300g (10½ oz) ripe plums, cut into small cubes

For the Crumble Topping

• 40g (1½ oz) self-raising flour
• 20g (¾ oz) butter, softened
• 40g (1½ oz) demerara sugar
• 2 tbsp porridge oats

How To Cook Plum Crumble Cake :

1. Preheat the Oven: Preheat your oven to 180°C/160°C Fan/Gas 4. Line the base of a deep 20cm (8in) springform or loose-bottomed tin with non-stick baking paper and grease the sides well.
2. Make the Cake Batter: In a mixing bowl, measure the self-raising flour, baking powder, and caster sugar. Add the lemon zest, beaten eggs, and melted butter, then beat with a wooden spoon until fully combined.
3. Layer the Cake: Spread half of the cake mixture into the prepared tin’s base. Scatter the plum cubes evenly over the mixture, then spoon the remaining cake batter on top, spreading it to create a smooth surface.
4. Prepare the Crumble Topping: In a separate bowl, combine the self-raising flour, butter, demerara sugar, and porridge oats. Use your fingertips to crumble this mixture until it resembles fine crumbs. Sprinkle the crumble topping evenly over the cake batter.
5. Bake the Cake: Place the cake in the preheated oven and bake for 1–1¼ hours or until golden brown. To check for doneness, insert a skewer into the centre; it should come out clean.
6. Cool and Serve: After baking, run a palette knife around the edges of the tin to loosen the cake. Remove it from the tin and discard the baking paper. Serve warm with custard for a comforting treat.

Recipe Tips

• Use Ripe Plums: Choose ripe plums for the best flavour and sweetness. Overripe plums can become mushy, while underripe ones may be too tart.
• Grease the Tin Well: Make sure to grease the sides of the tin thoroughly. This helps the cake come out easily and prevents sticking.
• Don’t Overmix the Batter: Mix the batter just until combined. Overmixing can make the cake dense instead of light and fluffy.
• Check for Doneness: Insert a skewer into the centre of the cake to check if it’s done. If it comes out clean, the cake is ready. If not, bake a bit longer.
• Cool Before Serving: Allow the cake to cool for at least 15 minutes before serving. This helps the flavours settle and makes it easier to slice.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Plum Crumble Cake cool down to room temperature. Then, cover it with plastic wrap or put it in an airtight container. You can keep it in the fridge for up to 3 days.
• Freeze: To freeze, slice the cake and wrap each piece in plastic wrap. Put the wrapped slices in a freezer bag or container. The cake can be frozen for up to 3 months.
• Reheating: Reheating Leftovers Plum Crumble Cake is not common. If you prefer it warm, gently reheat slices in the microwave for 20-30 seconds.

Nutrition Facts

Serving Size: 1 slice (approximately 100g)

• Calories: 355
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 48mg
• Sodium: 119mg
• Potassium: 167mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Sugars: 19g

Try More Mary Berry Recipe:

• Mary Berry Blackberry and Apple Crumble
• Mary Berry Apple Crumble
• Mary Berry Orange Tea Bread
• Mary Berry Malted Chocolate Cake
• Mary Berry’s Apple and Lemon Sandwich Cake