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Buttery cake with caramelized plums and vanilla-cinnamon crumble - photo 1
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Buttery cake with caramelized plums and vanilla-cinnamon crumble

Desserts Cakes and Bakes 90 min Medium 10 wyświetleń ~50.60 PLN - (0)
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Description

Soft, buttery cake with a delicate, slightly moist texture, topped with plums sautéed in brown sugar and a crunchy crumble flavored with vanilla and cinnamon. Inspired by the traditional plum cake, it has been transformed into the 'Sweet Blog' version — with a distinct buttery flavor, a hint of caramel, and a textural contrast from the crumble. The cake pairs wonderfully with afternoon coffee, as a dessert after dinner, or served with a scoop of vanilla ice cream for summer gatherings. Visually: a golden crumble with shiny purple-red plum quarters, served on a porcelain plate — rustic and appetizing.

Składniki (16)

Servings:
8
  • Wheat flour 380 g
  • Butter 300 g
  • White sugar 150 g
  • Brown sugar 80 g
  • Egg 3 szt.
  • Milk 120 ml
  • Natural yogurt 120 g
  • Vanilla extract 5 g
  • Baking powder 12 g
  • Fresh plums 12.3 szt.
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Powdered sugar 20 g
  • Almond flakes 30 g
  • Vanilla ice cream 200 g
💰 Szacowany koszt dania: ~50.60 PLN (6.33 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the plums

1

Wash the plums under running water, and dry them with a clean cloth. Cut each plum in half and remove the pits. If the fruits are very large, you can cut them into quarters. Place the cut fruits in a large bowl and drizzle with lemon juice (15 ml), gently mix by hand to evenly coat the pieces and prevent darkening.

Ingredients: Fresh plums, Lemon juice
Use a sharp knife and a cutting board. If the plums are very ripe, work quickly, as their juice can become watery. You can squeeze lemon juice from a fresh lemon using a strainer to avoid getting seeds in.
2

Heat a medium skillet (preferably 24-26 cm in diameter) over medium heat. Add brown sugar (80 g) and melt it for 1-2 minutes, stirring with a wooden spatula until it starts to melt and takes on a golden-brown color. Do not let it burn — as soon as the sugar begins to brown, immediately add the prepared plums.

Ingredients: Brown sugar, Fresh plums
Use a heavy-bottomed pan to avoid localized burning of the sugar. Stir constantly, and when the sugar starts to bubble and darken, act quickly — burnt sugar gives a bitter taste.
3

Sauté the plums with sugar over medium heat for 3-4 minutes, until the fruit softens, releases juice, and a thick, glossy sauce forms. Finally, sprinkle with cinnamon (2 teaspoons) and mix for 15 seconds. Remove the pan from the heat and let the plums cool slightly (about 10 minutes).

Ingredients: Fresh plums, Ground cinnamon
If the juice is very runny, cook a little longer over low heat until it thickens. Do not stir too vigorously so that the plums do not break down completely — we want to keep the pieces.

Butter cake

4

Preheat the oven to 175°C (top-bottom). Prepare a mold measuring about 24x24 cm (square) or a 24 cm springform pan — line the bottom with parchment paper and grease the sides with a little butter.

Use a springform pan if you have one — it makes cutting easier. Preheat the oven for at least 15 minutes before placing the cake inside to ensure a stable temperature.
5

In a large bowl, place the softened butter (200 g) and white sugar (150 g). Use an electric mixer with a whisk attachment or a hand mixer and beat the mixture for 3-4 minutes on medium speed until it becomes light and fluffy — check: the mixture should increase in volume and be smooth, with the sugar crystals slightly dissolved.

Ingredients: Butter, White sugar
If you don't have a mixer, you can cream the butter and sugar with a wooden spoon for about 6-8 minutes, mixing vigorously. The butter should not be cold, as it won't combine with the sugar.
6

To the softened butter, gradually add the eggs (180 g — 3 pieces), one at a time, mixing after each addition until fully combined. After adding the eggs, mix in the vanilla extract (5 g) and natural yogurt (120 g).

Ingredients: Egg, Vanilla extract, Natural yogurt
Stop the mixer after each egg addition, scrape the mixture from the sides of the bowl with a spatula to avoid lumps. The mixture should be creamy and smooth; if lumps form, reduce the speed and mix for a shorter time.
7

In a separate bowl, mix the wheat flour (380 g), baking powder (12 g), and salt (3 g). Sift the dry ingredients into the wet ones and mix briefly on the lowest speed or stir with a spatula until the ingredients are combined — do not mix for too long. Finally, gradually pour in the milk (120 ml) and gently mix to obtain a smooth, pourable batter with the consistency of thick cream.

Ingredients: Wheat flour, Baking powder, Salt, Milk
Use a sieve to sift the flour — this will prevent lumps. The batter should be smooth and flow off the spoon, but not be as runny as pancake batter.

Assembly

8

Transfer the batter to the prepared pan and smooth the surface with a spatula. Distribute the caramelized plums evenly on top of the batter — you can place the plum halves skin side up or arrange the pieces more loosely for a rustic effect. Leave about 1 cm of space at the edges so the crumble has room.

Ingredients: Fresh plums
If the plums have released a lot of juice, drain some of the liquid so that the cake doesn't become too wet. Gently press the pieces of plums into the surface of the cake, but do not submerge them completely.

Crumble

9

Prepare the crumble: in a bowl, combine flour (80 g — part of the total amount), 70 g of sugar (from the total, white or fine) and 100 g of cold butter cut into cubes. Rub the ingredients with your fingers or use a pastry cutter until pea-sized crumbs form and the mixture is dry and crumbly to the touch. Finally, mix in the almond flakes (optional 30 g) for crunch.

Ingredients: Wheat flour, White sugar, Butter, Almond flakes
Use cold butter straight from the fridge so that the crumble is distinctly crumbly and does not melt during baking. If you don't have a pastry cutter, you can use two knives to cut the butter into the dry mixture.
10

Evenly spread the crumble over the plums — do not press it down, it should remain loose to be crunchy while baking. If you want a more golden crumble, you can sprinkle an additional tablespoon of brown sugar.

Ingredients: Almond flakes
The crumble should cover the plums with a thin layer of clumps; large clumps can be gently broken apart with your fingers if they are too big.

Baking and cooling

11

Place the pan in the preheated oven and bake at 175°C for 40-50 minutes. After 35 minutes, check the color — the crumble should be golden-brown. To check if the cake is done, insert a long skewer into the center (avoiding contact with the plum); if the skewer comes out clean or with a few dry crumbs, the cake is ready.

The oven can have different temperatures — if the top is browning too quickly, loosely place a piece of aluminum foil on top. Do not open the oven too often — a drop in temperature can shorten the fluffiness of the cake.
12

After baking, remove the pan from the oven and set it on a rack to cool for about 20-30 minutes; this will allow the mixture to slightly set and make it easier to remove from the pan. After this time, run a thin knife along the edges and remove the cake, placing it on a rack to cool completely (another 30-40 minutes).

Cooling is important — a cake taken out of the mold too early can break. Use a rack to allow air to circulate underneath so the cake doesn't become soggy on the bottom.

Decoration and serving

13

Before serving, optionally sift a thin layer of powdered sugar (20 g) through a sieve for decoration. Cut the cake into squares or triangles. Serve on a plate with a scoop of vanilla ice cream (200 g portion to share) — the warm pieces of cake and cold ice cream create a delicious contrast.

Ingredients: Powdered sugar, Vanilla ice cream, Almond flakes
If you plan to serve warm portions, serve the ice cream in separate bowls. Additionally, you can sprinkle the top with a few almond flakes for decoration.

Final tips

14

If you want to prepare the cake in advance, bake it the day before and store it at room temperature covered with plastic wrap. The next day, the crumble will retain its crunchiness, and the flavors will meld well.

If the cake becomes a bit moist, you can bake it for 5-7 minutes at 160°C before serving to restore the crunchiness of the crumble.

Fun Fact

💡

Plums as an addition to cakes are popular in Central European kitchens — in many traditional recipes, plums have been used both fresh and dried, as they perfectly balance the sweetness of the cake with their acidity and juiciness.

Best for

Popołudniowa kawa Deser po obiedzie Przyjęcie w ogrodzie

Tips

🍽️ Serving

Serve slightly warm with a scoop of cold vanilla ice cream and fresh mint or parsley leaves as a garnish. For a more intense flavor, serve with vanilla sauce or a bit of sour cream.

🥡 Storage

Store the cake covered at room temperature for up to 48 hours. It can also be frozen cut into portions (wrapped in foil) for up to 1 month; thaw slowly at room temperature and bake for a few minutes at 160°C to refresh the crumb.

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