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Autumn Charm: Spiced Cake with Plums and Crunchy Crumble - photo 1
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Autumn Charm: Spiced Cake with Plums and Crunchy Crumble

Cakes and Bakes Desserts Dishes for Special Occasions 110 min Medium 4 wyświetleń ~29.16 PLN - (0)
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Description

This cake is the essence of autumn captured in a perfect bake. Imagine a moist, buttery cake with a deep, spiced aroma of cinnamon, ginger, and nutmeg, perfectly balancing the sweetness of brown sugar. Inside, there are juicy, slightly tart plums that, during baking, become wonderfully soft and release a purple juice, creating a natural jam. The whole is topped with a generous layer of golden, crunchy crumble with the addition of oats, which adds fantastic texture and a nutty flavor. The cake is incredibly aromatic, and its scent fills the entire house, creating a cozy atmosphere. It is perfect for an afternoon snack, with a cup of hot tea or coffee on a chilly day. Served warm with a scoop of vanilla ice cream, it becomes a dessert worthy of the most special occasion.

Składniki (16)

Servings:
8
  • Mąka pszenna typ 450 lub 500 400 g
  • Demerara brown sugar 230 g
  • Butter 180 g
  • Eggs 2 szt.
  • Buttermilk 240 g
  • Hungarian plums 600 g
  • Mountain oats 30 g
  • Baking powder 10 g
  • Baking soda 5 g
  • Vanilla extract 5 g
  • Ground ginger 2 g
  • 🌿 Przyprawy
  • Ground cinnamon 6 g
  • Ground nutmeg 1 łyżeczka
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Walnuts 40 g
  • Powdered sugar 10 g
💰 Szacowany koszt dania: ~29.16 PLN (3.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the crumble

1

Start by preparing the crumble, which needs to cool. In a medium-sized bowl, place 100g of all-purpose flour, 80g of brown sugar, 30g of rolled oats, and 2g (1 teaspoon) of cinnamon. Mix the dry ingredients with a fork. Add 60g of cold butter, cut into small cubes. Now for the most important part: rub the butter into the dry ingredients with your fingertips until you achieve clumps resembling wet sand. Do this quickly to prevent the butter from warming up. If you like, add an optional 40g of chopped walnuts. Place the finished crumble in the fridge while you prepare the rest of the cake.

Ingredients: Mąka pszenna typ 450 lub 500, Demerara brown sugar, Butter, Mountain oats, Ground cinnamon, Walnuts
Use cold butter straight from the fridge - this is the key to a crispy crumble. Do not knead the crumble too long; it should remain loose with distinct chunks of butter. You can also use a food processor with a pulse function - a few short pulses will be enough.

Preparation of plums and the mold

2

Preheat the oven to 180°C with the top and bottom heating function. Prepare a 24 cm diameter springform pan. Line the bottom of the pan with parchment paper, and thoroughly grease the sides with butter and dust with flour. Wash the plums, dry them with a paper towel, cut them in half, and remove the pits. If the plums are very large, you can cut each half in half again.

Ingredients: Hungarian plums, Butter, Mąka pszenna typ 450 lub 500
Properly preparing the pan is very important - it will prevent the cake from sticking. Lining the bottom with paper ensures that you can easily remove the cake. Use a springform pan, as it will make things much easier.

Preparing the dough

3

In a large bowl, place the remaining 300g of flour, 10g of baking powder, 5g of baking soda, 2g of salt, and all the spices: 4g of cinnamon, 2g of ginger, and 1g of nutmeg. Mix all the dry ingredients thoroughly with a whisk. This will ensure that the leavening agents and spices are evenly distributed in the batter.

Ingredients: Mąka pszenna typ 450 lub 500, Baking powder, Baking soda, Salt, Ground cinnamon, Ground ginger, Ground nutmeg
Use a large bowl to avoid mess while mixing. Sifting the flour through a sieve will make the dough even lighter and fluffier.
4

In a second, large bowl, place 120g of softened butter (at room temperature) and 150g of brown sugar. Using a hand mixer on medium speed, cream the butter with the sugar for about 5-7 minutes. The mixture should become lighter, fluffy, and significantly increase in volume. This is a key step in aerating the dough.

Ingredients: Butter, Demerara brown sugar
Soft butter is essential! Take it out of the fridge about an hour before baking. If you forgot, cut it into small cubes; it will soften faster. Don't rush this step - properly aerating the butter with sugar is the key to a successful bake.
5

To the whipped butter mixture, add one egg at a time, mixing on low speed just until the ingredients are combined (about 30 seconds per egg). Do not add the next egg until the previous one is fully incorporated into the mixture. Finally, add 5g (1 teaspoon) of vanilla extract and briefly mix.

Ingredients: Eggs, Vanilla extract
Adding the eggs one at a time prevents the mixture from curdling. If the mixture still looks curdled (has lumps), don't worry! Adding flour in the next step will fix its consistency.
6

Now we will combine the dry ingredients with the wet ones. Add 1/3 of the prepared flour mixture to the butter-egg mixture and mix on the lowest speed until combined. Then pour in half of the buttermilk (120 ml) and mix briefly again. Repeat the process: add the second 1/3 of the flour, mix, pour in the remaining buttermilk, mix, and finally add the last portion of flour. Stir only until no dry ingredients are visible.

Ingredients: Buttermilk
Alternating mixing of the ingredients is very important! It prevents excessive gluten formation, which could make the dough tough and dense. The key is not to mix the dough for too long.

Assembling and baking

7

Transfer the prepared batter to the previously prepared springform pan. Smooth the surface using a silicone spatula. Arrange the plum halves on top of the batter, skin side down, gently pressing them into the mixture. Place them quite closely, one next to the other.

Ingredients: Hungarian plums
Placing the plums skin side down will allow the juice they release during baking to soak into the cake, making it even more moist and aromatic.
8

Remove the chilled crumble from the refrigerator. Sprinkle it evenly over the entire surface of the cake, covering the plums. Place the cake in the preheated oven at 180°C and bake for about 50-60 minutes.

Baking time may vary depending on the oven. After 45 minutes, it's a good idea to start checking the cake. If the crumble browns too quickly, you can cover the top of the cake with aluminum foil.
9

After about 50 minutes, perform the toothpick test. Insert a wooden skewer into the center of the cake (avoiding the plums). If the skewer comes out dry, with no traces of raw batter, it means the cake is ready. If there is wet batter on it, continue baking and check every 5 minutes. Remove the finished cake from the oven.

The dry stick test is the most reliable method to check if the cake is baked. Do not open the oven for the first 35-40 minutes of baking to prevent the cake from sinking.

Cooling and serving

10

Leave the cake in the pan on a metal rack for about 15-20 minutes to cool slightly. Then, carefully run a knife along the edges of the springform pan, unclip the ring, and leave the cake on the rack to cool completely. Before serving, you can dust it with optional powdered sugar.

Ingredients: Powdered sugar
Cooling the cake on a rack is important because it allows air circulation from the bottom, preventing the cake from becoming soggy. Do not cut the cake while it is hot, as it may crumble.

Fun Fact

💡

Crumble, known in Germany as 'Streusel', was popularized in the Silesia region. Traditionally, it consisted only of flour, butter, and sugar in a ratio of 2:1:1. The addition of oats or nuts is a modern variation that enriches its texture and flavor.

Best for

Jesienny podwieczorek Spotkanie z przyjaciółmi przy kawie Słodki poczęstunek do pracy Weekendowy deser dla rodziny

Tips

🍽️ Serving

The cake tastes exquisite on its own, at room temperature. To enhance its qualities, serve it slightly warm with a scoop of vanilla or cream ice cream. A dollop of thick sour cream or Greek yogurt will also wonderfully balance the sweetness. It pairs perfectly with black coffee, cappuccino, or aromatic spiced tea (e.g., with the addition of orange and cloves).

🥡 Storage

Store the cake at room temperature, covered (e.g., with a cake dome or in an airtight container) for up to 3 days. Each day it will gain moisture and depth of flavor, although the crumble may soften a bit. It is not recommended to store it in the refrigerator, as butter-based cake hardens at low temperatures.

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