Spiced Plum Cake with Butter-Honey Crumble

Name: Spiced Plum Cake with Butter-Honey Crumble
Prep time: 90 min
Total time: 90 min
Yield: 8 servings
Ingredients: 360 g Wheat flour; 190 g White sugar; 50 g Brown sugar; 200 g Butter; 180 szt. Egg; 200 g Sour cream 18%; 30 ml Honey; 520 szt. Fresh plums; 12 g Baking powder; 2 szczypta Salt; 4 g Ground cinnamon; 2 g Ground ginger; 1 łyżeczka Ground nutmeg; 10 g Vanilla extract; 30 g Almond flakes; 10 łyżeczka Rum (optional)

Cakes and Bakes Desserts 90 min Medium 12 wyświetleń ~28.87 PLN - (0)

Description

Soft, aromatic spiced cake with juicy slices of fresh plums, fragrant with cinnamon, ginger, and a hint of nutmeg, topped with buttery crumble and a delicate honey glaze. This slightly moist cake combines the depth of spices with the natural sweetness of plums—perfect for afternoon tea, snapshots for a food blog, and gatherings with friends. Clearly rustic, visually appealing: a golden crust, visible plum halves on top, and a crunchy crumble. It pairs wonderfully with a cup of black tea, vanilla ice cream, or a spoonful of sour cream. The recipe demonstrates step-by-step techniques for preparing the cake and crumble, ensuring that even a beginner achieves a consistent result every time.

Składniki (16)

Servings:

Wheat flour 360 g
White sugar 190 g
Brown sugar 50 g
Butter 200 g
Egg 3 szt.
Sour cream 18% 200 g
Honey 30 ml
Fresh plums 8 szt.
Baking powder 12 g
Ground ginger 2 g
Vanilla extract 10 g
🌿 Przyprawy
Salt 0.1 szczypt
Ground cinnamon 4 g
Ground nutmeg 1 łyżeczka
✨ Opcjonalne
Almond flakes 30 g
Rum (optional) 2 łyżeczki

💰 Szacowany koszt dania: ~28.87 PLN (3.61 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

Take the butter and eggs out of the fridge 30 minutes before baking to reach room temperature (they will combine more easily). Preheat the oven to 180°C (top-bottom) or 160°C with fan. Prepare a loaf pan measuring about 25 x 11 cm: line it with baking paper (first cut a rectangle for the bottom, then line the sides) or thoroughly grease it with 15 g of butter and dust with flour.

Ingredients: Butter, Egg, Wheat flour

Use a loaf pan with a capacity of ~2 liters. If you don't have parchment paper, grease the pan with butter and dust it with flour — shake off the excess flour. The temperature of the ingredients affects the consistency of the batter.

Preparing the fruits

Wash 520 g of plums under cold water, and dry them with a towel. Cut each plum in half and remove the pits; if the pieces are large, cut them into quarters. Transfer the plum halves to a bowl and gently coat them in 15 g of all-purpose flour (about 1 tablespoon) and 15 g of white sugar (about 1 tablespoon) — this will prevent them from sinking during baking.

Ingredients: Fresh plums, Wheat flour, White sugar

Use a sharp ceramic knife or a regular kitchen knife; cutting along the fruit makes it easier to remove the pit with your fingers. If the plums are very juicy, drain excess juice with a spoon before coating.

Brown butter

Melt 150 g of butter in a medium saucepan over medium heat. When the butter has melted, reduce the heat and stir constantly with a wooden spoon; after a few minutes, the white milk proteins will start to brown and a nutty aroma will develop. The whole process takes 5–7 minutes. Remove the pot from the heat, pour the butter through a strainer into a glass bowl (the sediment will separate) and set aside to cool slightly (about 10 minutes) — it should be warm, not hot.

Ingredients: Butter

Use a light-colored steel saucepan or skillet (easier to observe the color change). Stir constantly — burnt butter has a bitter taste. Use 150 g of the 200 g of butter for the dough; keep the remaining 50 g cold in the fridge for the crumble.

Dough - mixing wet ingredients

In a large bowl, place 180 g of eggs (3 pieces), 150 g of white sugar, and 50 g of brown sugar. Beat with a mixer on medium speed for 2–3 minutes until the mixture becomes lighter and slightly fluffy. Add 30 g of honey and 10 g of vanilla extract, then slowly pour in the cooled, warm butter (150 g) in a thin stream while continuously mixing on low speed. Finally, add 200 g of sour cream and mix briefly until combined (15–20 seconds).

Ingredients: Egg, White sugar, Brown sugar, Honey, Vanilla extract, Butter, Sour cream 18%

If you don't have a mixer, use a whisk and mix vigorously for 3–4 minutes. The butter must not be hot — if it is too warm, it will curdle the eggs. The mixture should be smooth and uniform, not completely aerated.

Dough - dry ingredients

In a separate bowl, sift 300 g of all-purpose flour together with 12 g of baking powder, 4 g of ground cinnamon, 2 g of ground ginger, 1 g of nutmeg, and 2 g of salt (2 pinches). Mix the dry ingredients with a spoon to evenly distribute the spices.

Ingredients: Wheat flour, Baking powder, Ground cinnamon, Ground ginger, Ground nutmeg, Salt

Sifting aerates the flour and breaks up lumps of baking powder. Use a large bowl and a spoon or whisk for mixing the flour.

Combining ingredients

Add the dry ingredients to the wet ones in batches: place 1/3 of the dry ingredients into the bowl with the wet ones and gently mix with a wide spatula or wooden spoon from the bottom up — the 'folding' technique prevents excessive aeration. Repeat with the remaining batches until the mixture is uniform; a few small lumps of flour are fine. The batter should have a thick but pourable consistency — if it is very thick, you can add 10–20 g of sour cream.

Ingredients: Wheat flour, Baking powder, Ground cinnamon, Ground ginger, Ground nutmeg, Salt, Honey, Sour cream 18%, Egg

Use a large silicone spatula. Mix gently and briefly — overmixing will develop gluten and make the dough tough.

Adding fruits

Add the prepared plums (520 g) to the batter and optionally 10 g of rum, if using (spread it over the fruit). Gently mix with a spatula to evenly distribute the plums in the batter — do not mix too vigorously to avoid crushing the fruit.

Ingredients: Fresh plums, Rum (optional)

If you are making a child-friendly version or do not want alcohol, omit the rum. When using rum, let the aroma spread for 1 minute before placing it in the mold.

Crumble

Prepare the crumble: in a bowl, combine 60 g of all-purpose flour, 40 g of white sugar, and 50 g of cold butter (taken out of the fridge earlier). Cut the butter into pieces and rub it with your fingers or use a pastry cutter until the mixture resembles larger crumbs (the size of peas). If desired, add 30 g of almond flakes (optional) and gently mix in.

Ingredients: Wheat flour, White sugar, Butter, Almond flakes

Use cooled, cold butter — it's the key to achieving a crispy crumble. If you don't have a chopping tool, quickly rub the butter between your fingers — work quickly so the butter doesn't warm up too much.

Assembly and decoration

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Arrange the halved plums cut side down in rows or irregularly, depending on your aesthetic, gently pressing them into the batter (not too deep). Evenly sprinkle the prepared crumble and almond flakes (if using) on top. Finally, heat 30 g of honey for 10 seconds in the microwave or in a saucepan and lightly brush the top with a pastry brush — this will give it a beautiful shine.

Ingredients: Fresh plums, Honey, Almond flakes, Wheat flour, White sugar, Butter

Arranging the plums skin side down ensures that after baking, the fruits have a nice, shiny cut. Use a silicone or metal brush to spread the honey.

Baking

Place the pan in the preheated oven and bake at 180°C for 50–60 minutes (in a convection oven at 160°C for about 45–55 minutes). After 40 minutes, check the color — if the crust is browning too much, gently cover the top with aluminum foil. The cake is ready when a toothpick or thin knife comes out with a few moist crumbs (not raw batter). The top crumble should be golden and crispy.

The oven can bake differently — check for doneness after about 45 minutes for the first time. Do not take the cake out immediately after baking — it may continue to bake for a short time.

Cooling and Serving

After baking, set the pan on a rack and leave the cake in the pan for 15 minutes — this makes it easier to remove it whole. Then gently remove the cake by loosening it with parchment paper or a knife at the edge and transfer it to a rack to cool completely (another 60 minutes). It is best to slice it after it has completely cooled into 1.5–2 cm thick slices.

If you want to serve the cake slightly warm, wait at least 30 minutes. Cutting hot cake may cause the top to crumble; cooled slices are more stable.

Serving

Serve the slices on their own, with a spoonful of sour cream or vanilla ice cream, or sprinkled with a little powdered sugar (optional). The cake pairs wonderfully with black tea, coffee, or a glass of light dessert wine.

Ingredients: Fresh plums, Honey

For the blog photo: slice into even pieces, arrange them on a light plate, add a few fresh plums beside them, and drizzle a gentle swirl of honey on top for shine.

Fun Fact

💡

Plums used in cakes and jams have been popular in the kitchens of Central Europe since the Middle Ages — spices were added to baked goods to enhance their natural sweetness and extend the shelf life of desserts.

Best for

popołudniowa herbata spotkanie z przyjaciółmi sezon na śliwki (lato/jesień)

Tips

🍽️ Serving

Serve slightly warm or at room temperature. Great with a scoop of vanilla ice cream or a spoonful of lightly whipped cream. For a gift, wrap in parchment paper and tie with a ribbon — it looks rustic and elegant.

🥡 Storage

Store the cake at room temperature covered for up to 2 days. To extend its shelf life to 4 days, keep it in the refrigerator in an airtight container (remove it an hour before serving to reach room temperature). You can also slice and freeze the pieces flat in the freezer for up to 3 months; thaw at room temperature before serving.

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Ingredients (16)

Servings:

Wheat flour 360 g ~1.44 zł
White sugar 190 g ~3.80 zł
Brown sugar 50 g ~0.30 zł
Butter 200 g ~8.00 zł
Egg 3 szt. ~1.44 zł
Sour cream 18% 200 g ~3.00 zł
Honey 30 ml ~3.00 zł
Fresh plums 8 szt. ~4.16 zł
Baking powder 12 g ~0.18 zł
Ground ginger 2 g ~0.10 zł
Vanilla extract 10 g ~1.50 zł
🌿 Przyprawy
Salt 0.1 szczypt ~0.01 zł
Ground cinnamon 4 g ~0.08 zł
Ground nutmeg 1 łyżeczka ~0.06 zł
✨ Opcjonalne
Almond flakes 30 g ~1.20 zł
Rum (optional) 2 łyżeczki ~0.60 zł

💰 Szacowany koszt dania: ~28.87 PLN (3.61 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Wartości odżywcze

🔥

4849 kcal

Kalorie

Białko 63.0g

Węglowodany 637.1g

Tłuszcze 224.1g

🔥

269 kcal

Kalorie

Białko 3.5g

Węglowodany 35.4g

Tłuszcze 12.4g

Wartości przybliżone, obliczone na podstawie składników

Autor przepisu Pichcik.pl

45 min

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