Plum Crumb Cake

Author: Canadian Living

To keep the soft cake and crumble layers distinct, use firm, slightly underripe, not-too-juicy plums. Look for red varieties, such as Vanier or Burbank, or even blue prune or yellow plums.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: September 2007

Ingredients

  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons grated lemon rind
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 pinch ground nutmeg
  • 1 cup sour cream
  • 6 cups thickly sliced pitted red plums about 2-1/2 lb/1.25 kg
Crumb Topping:
  • 1 1/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup butter melted

Method

Grease 13- x 9-inch (3.5 L) metal cake pan; set aside

In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Stir in lemon rind and juice.

In separate bowl, whisk together flour, baking powder, baking soda, salt and nutmeg. Add to butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Scrape into prepared pan.

Arrange plums neatly in rows over batter; set aside.

Crumb Topping: In bowl, combine flour, brown sugar and nutmeg; stir in melted butter until crumbly. Sprinkle over plums.

Bake in centre of 350°F (180°C) oven for 45 to 55 minutes or until golden and cake tester inserted in centre comes out clean.

Nutritional facts Per each of 12 servings: about

  • Sodium 394 mg
  • Protein 6 g
  • Calories 445.0
  • Total fat 20 g
  • Cholesterol 87 mg
  • Saturated fat 12 g
  • Total carbohydrate 63 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Plum Crumb Cake

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