Mary Berry Plum Crumble Cake

The first time I made this cake, I misjudged the plums. They were gorgeous—deep purple, ripe, and oozing juice—but they completely swamped the cake. The centre was soggy, the topping slid off, and I basically ended up with plum soup in a springform tin.

It took a couple of goes (and a kitchen towel massacre) to get it right. What worked in the end? Cutting the plums small, layering carefully, and baking low and slow. Now it’s one of my go-to bakes for late summer, when plums are everywhere and everyone’s after “just a little something” after lunch.

WHY THIS ONE WORKS SO WELL

It’s not just cake—it’s cake plus crumble. That soft sponge holds up beautifully against the juicy fruit, while the oat topping brings texture and golden crunch. You don’t often see self-raising flour in a crumble topping, but it gives this subtle lift that stops it from feeling heavy.

And the lemon zest? Total game changer. Brightens the whole thing and balances the sweetness of the plums.

INGREDIENTS + WHY THEY MATTER

• Self-Raising Flour (300g + 40g) – Used in both cake and crumble. Gives a light sponge and a gentle lift to the topping.
• Butter (150g + 20g) – Melted for the cake (makes it moist), soft for the crumble (for easy rubbing in).
• Caster Sugar (225g) – Sweetens the sponge without making it heavy.
• Demerara Sugar (40g) – Crunchy, caramel-tasting topping.
• Porridge Oats (2 tbsp) – Add chew and colour to the crumble top.
• Plums (300g) – Cut small! Too chunky and they sink + release too much liquid.
• Lemon Zest – Adds brightness and stops the sponge from feeling cloying.

MAKING IT YOURS (WITHOUT RUINING IT)

• No plums? Use apricots or blueberries—but keep the fruit layer light.
• Want more crunch? Add a tablespoon of chopped almonds to the topping.
• No oats? You can skip them. Just increase the flour in the topping by 1 tbsp.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Centre stayed raw	Plums too juicy and batter too thick	Cut fruit small and don’t overdo it
Crumble slid off	Topping was too loose + cake too hot	Lightly press it into the batter before baking
Cake stuck to tin	Didn’t grease sides enough	Use soft butter + line the base carefully

HOW TO MAKE MARY BERRY’S PLUM CRUMBLE CAKE

1. Preheat oven to 180°C (160°C fan). Line and grease a deep 20cm springform tin.
2. Mix the batter: Combine flour, baking powder, caster sugar, lemon zest, beaten eggs, and melted butter. Stir until just smooth.
3. Layer the cake: Spoon half the batter into the tin. Scatter chopped plums evenly. Spread the remaining batter over the top.
4. Make crumble topping: Rub butter into self-raising flour until crumbly. Stir in demerara sugar and oats.
5. Top the cake: Sprinkle crumble topping over the batter. Press gently so it sticks.
6. Bake for 1–1¼ hours until golden brown and a skewer comes out clean.
7. Cool and serve: Let it sit in the tin for 10–15 mins before removing. Serve warm or at room temp, ideally with custard or crème fraîche.

TIPS FROM MY KITCHEN

• I always cube the plums tiny—less than 1cm pieces. Bigger chunks sink.
• I run a knife around the tin before releasing the springform—saves cracking the crust.
• This tastes even better the next day once the flavours settle.
• To avoid soggy bottom: don’t add too much fruit and always bake on the lower oven shelf.

STORAGE + SERVING

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Wrap individual slices and freeze up to 3 months.
• To Reheat: Microwave slices for 20–30 seconds, or eat at room temp.
• Best With: Warm custard, vanilla ice cream, or a dollop of thick Greek yogurt.

FREQUENTLY ASKED QUESTIONS

Q: Can I use ground ginger instead of fresh?
A: I’ve tried it—it’s not awful, but it’s not the same. Use ¼ tsp max. Dull heat instead of zing.

Q: My veg didn’t brown in the oven—what went wrong?
A: You probably overcrowded the tray. Use two trays and space it out.

Q: Can I make this a day ahead?
A: Definitely. It keeps well and slices cleaner the next day.

Q: Can I add cream or milk?
A: Not to the batter—but a splash of cream on the side is chef’s kiss.

Try More Recipes:

• Mary Berry Sultana Tea Loaf
• Mary Berry Plum Crumble Recipe
• Devil’S Food Cake (Inspired By Mary Berry)