Finally plum season! Unfortunately my two plum bushes that I planted last autumn didn’t even flower this year but luckily for me there’s plenty of plums in the store. And yes, it’s bushes that I have and not trees. I don’t know what flew into me when buying them since it’s practically like serving a buffet to our local roe deers. It’s the perfect eating height for them and they found the bushes already the day after planting and ate half of the leaves so now the bushes are behind net. Let’s hope that they will flower and give some fruit next year instead. But back to this lovely plum cake that tastes like autumn thanks to the plums and spices. There’s something extravagant with a cake with additional crunchy crumbles on top. It also reminds me of my childhood as my mother often made cakes based on yeast with crumbles on top.
Plum cake with crumbles
100 gram butter, room temperatured
200 ml caster sugar (of which half is vanilla infused)
100 ml milk
180 gram flour
1 tsp baking powder
1.5 tsp ground cardamon
1 tsp ground cinnamon
8-10 plums, cut into wedges
50 gram demerara sugar
100 gram flour
50 gram butter
Place the sugar, butter and flour in a bowl. With the tips of your fingers rub the ingredients together until you have a crumbly mixture.
In a bowl beat butter and sugar with an electric beater until smooth. Add the eggs, one at a time while beating. Add milk. Combine the flour, cardamon and baking powder in a separate bowl and then fold into the egg/butter/sugar/milk bowl. Divide the batter into a buttered spring form (mine was 20 cm but larger is fine, then the cake will be thinner and therefore will be baked quicker). Stick the plum wedges into the cake. Divide the crumble on top and bake in 175 degrees C (convection oven) for 30-40 minutes, until a tooth pick comes out clean.