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Buttery Crumb Cake with Plums and Cinnamon Crumble - photo 1
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Buttery Crumb Cake with Plums and Cinnamon Crumble

Cakes and Bakes Desserts European cuisine 130 min Easy 4 wyświetleń ~36.11 PLN - (0)
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Description

Here is the essence of Polish autumn captured in the form of a cake. Buttery sponge cake with plums and crumble is a classic that evokes the warmest childhood memories. Its secret lies in the perfect balance of flavors and textures. The base is an incredibly moist and fluffy cake with an intensely buttery aroma, achieved through the traditional method of creaming butter with sugar. On top rest halved ripe plums, which release their sweet and sour juice during baking, creating juicy, slightly jelly-like pockets. The whole is crowned with a generous layer of crunchy, golden crumble with a distinct hint of cinnamon and crispy almond flakes. This cake is not only a delight for the palate but also for the eyes – the contrast of the deep purple of the plums with the golden color of the cake and crumble is incredibly appetizing. It tastes best slightly warm, served with a cup of coffee or tea, and in a dessert version – with a scoop of vanilla ice cream.

Składniki (12)

Servings:
12
  • Mąka pszenna tortowa typ 450 650 g
  • Butter 350 g
  • Eggs 4 szt.
  • Cukier drobny do wypieków 13.3 łyżek
  • Demerara brown sugar 100 g
  • Hungarian plums 1000 g
  • Milk 3.2% 125 ml
  • Baking powder 8 g
  • 🌿 Przyprawy
  • Sugar with real vanilla 15 g
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Almond flakes 50 g
💰 Szacowany koszt dania: ~36.11 PLN (3.01 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparation

1

Take the butter (350g) and eggs (4 pcs) out of the fridge about 1-2 hours before you start baking, so they reach room temperature. This is crucial for achieving a smooth, uniform cake batter. Preheat the oven to 180°C with the top and bottom heating function. Prepare a large rectangular baking dish measuring about 25x35 cm. Line the bottom of the dish with parchment paper, and grease the sides with a thin layer of butter and dust with flour.

Ingredients: Butter, Eggs, Mąka pszenna tortowa typ 450
Use a large baking tray, the dough will rise a lot. Room temperature ingredients prevent the butter mixture from curdling. Lining the bottom with paper ensures that you can easily remove the cake.

Cinnamon Crumble

2

In a medium-sized bowl, place 150g of all-purpose flour, 100g of Demerara brown sugar, and 2g (1 teaspoon) of cinnamon. Mix the dry ingredients with a fork. Add 100g of cold butter, cut into small cubes. Quickly rub the butter into the dry ingredients with your fingers until the mixture resembles wet sand. Do not knead for too long to prevent the butter from melting. Finally, if using, fold in the optional 50g of almond flakes. Place the bowl with the prepared crumble in the refrigerator while you prepare the cake.

Ingredients: Mąka pszenna tortowa typ 450, Demerara brown sugar, Ground cinnamon, Butter, Almond flakes
The key to a crunchy crumble is cold butter and quick mixing. You can also use a pastry cutter. Chilling the crumble will prevent it from melting immediately on the dough during baking.

Preparing the plums

3

Thoroughly wash 1kg of plums under running water and dry them with a paper towel. Cut each plum in half lengthwise, following the natural indentation. Gently open the halves and remove the pit. If the plums are very large, you can cut each half in half again. Set the prepared fruit aside.

Ingredients: Hungarian plums
Use a small, sharp knife. Choose firm but ripe plums – they will have the best flavor and won't fall apart completely during baking. Dried fruits will prevent the batter from becoming too soggy.

Sponge Cake

4

In a large bowl, sift the remaining 500g of wheat flour together with 8g (2 teaspoons) of baking powder and 1g (a pinch) of salt. Sifting will aerate the flour and make the dough lighter. In a separate large mixing bowl, place 250g of softened butter, 200g of fine sugar, and 15g of real vanilla sugar.

Ingredients: Mąka pszenna tortowa typ 450, Baking powder, Salt, Butter, Cukier drobny do wypieków, Sugar with real vanilla
Use a fine mesh sieve to sift the flour. Preparing the dry ingredients in a separate bowl will make it easier to combine them with the mixture later.
5

Start beating the butter with the sugars on medium speed. Beat for about 8-10 minutes. The mixture should become very light, almost white, and noticeably increase in volume, becoming extremely fluffy. This is the most important step that determines the lightness of the cake. Occasionally stop the mixer and scrape down the mixture from the sides of the bowl using a silicone spatula.

Ingredients: Butter, Cukier drobny do wypieków, Sugar with real vanilla
Use a stand mixer with a paddle attachment or a hand mixer. Patience is key – do not shorten the mixing time! Well-creamed butter is the guarantee of success.
6

When the butter mixture is perfectly fluffy, reduce the mixer speed and start adding the eggs – one at a time. Only add the next egg once the previous one is completely incorporated into the mixture. After adding each egg, mix for about a minute. If the mixture starts to look curdled, don't worry – adding flour in the next step will restore its smoothness.

Ingredients: Eggs
Adding eggs gradually prevents the emulsion from separating. If the mixture curdles, you can add a tablespoon of sifted flour to 'rescue' it.
7

Now you will add the dry ingredients and milk alternately. Reduce the mixer speed to the minimum. Add 1/3 of the flour mixture and mix only until the ingredients are combined. Then pour in half of the milk (about 60 ml) and mix briefly again. Repeat the process: add the second 1/3 of the flour, mix, pour in the remaining milk, mix, and finally add the last part of the flour. Mix very briefly, just until no dry flour is visible. Finish mixing with a spatula, gently scraping the batter from the bottom and sides of the bowl.

Ingredients: Mąka pszenna tortowa typ 450, Baking powder, Salt, Milk 3.2%
Do not mix the dough too long after adding the flour! This causes gluten development and makes the baked dough hard and dense. Alternating mixing ensures a smooth and uniform consistency.

Assembling and baking

8

Transfer the prepared batter to the previously prepared baking pan. Use a spatula or a large spoon to evenly spread the thick batter across the entire surface of the pan. Arrange the halved plums on top of the batter, side by side, with the skin side down. Gently press them into the batter. Place them fairly close together, as the batter will rise around them during baking.

Ingredients: Hungarian plums
The batter will be thick, which is normal for this type of bake. Smooth the top with a spatula dipped in water to make it easier to spread. Placing the plums skin side down keeps the juice in the fruit and prevents the cake from getting too soggy.
9

Take the bowl with the crumble out of the fridge. Sprinkle it evenly over the entire surface of the plums, creating a thick, crunchy layer. Place the dish in the preheated oven at 180°C and bake for about 50-60 minutes.

Sprinkle the crumble freely, do not press it down. Baking time may vary depending on the oven, so it's a good idea to check the cake after 45 minutes.
10

After about 50 minutes of baking, check if the cake is ready. Insert a wooden skewer into the center of the cake (in a spot without fruit). If the skewer comes out dry and has no raw batter on it, the bake is ready. If it is wet, bake the cake for another 5-10 minutes and repeat the test. The crumble should be beautifully golden.

This is the so-called 'dry stick test' - the most reliable method for checking the doneness of cakes. If the crumble is browning too quickly while the cake inside is still raw, loosely cover the top with aluminum foil.

Cooling and Serving

11

Remove the baked cake from the oven and let it cool in the pan on a rack for about 20-30 minutes. After this time, when the cake has cooled slightly and firmed up, you can carefully remove it from the pan (using parchment paper to help) and transfer it to a rack to cool completely. Before serving, you can dust it with powdered sugar.

Do not cut the hot cake, as it may crumble. Cooling on a rack allows air circulation from the bottom, preventing the cake from becoming soggy. It tastes best on the day it is baked, slightly warm.

Fun Fact

💡

Sponge cakes, like this one, owe their fluffiness to mechanical aeration, which is the process of incorporating air into butter with sugar. This is an old technique from the 19th century that predates the invention of chemical leavening agents like baking powder. Long mixing creates thousands of air bubbles in the butter, which expand during baking, lifting the cake.

Best for

Podwieczorek Jesienne spotkanie z rodziną Słodka przekąska do kawy Poczęstunek dla gości

Tips

🍽️ Serving

The cake is delicious on its own, served at room temperature. To elevate it to the level of an exquisite dessert, serve a warm piece with a scoop of vanilla ice cream or a dollop of thick 18% sour cream, which will perfectly balance the sweetness. It can also be dusted with powdered sugar just before serving.

🥡 Storage

Store the cake at room temperature, covered with a cloth or in a cake container, for up to 3 days. Thanks to the large amount of butter and juicy fruits, it stays fresh for a long time. It can also be frozen – cut into portions and tightly wrapped in plastic wrap. Thaw at room temperature.

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