Spiced Plum Crumble Cake

This spiced plum crumble cake features juicy plums a fluffy cake and a sweet crunchy topping.

I feel like this cake is double awesome. I mean, a crumble topping is pretty much adding a dessert on top of another dessert. It’s now a cake and fruit crumble in one!

bird's eye view of a whole plum crumble cake. Some of it has been cut in slices.

I wrote this post a couple of years back but decided it needed a bit of a revamp. The recipe has changed ever so slightly, and it’s now even better than it was. Fluffier and lighter. I think you’re going to love it.

This cake can be made with any stone fruit,but plums give it a little sour kick that compliments the crumble topping beautifully. I love using red or black plums as they give the best contrast of colour against the soft cake background too.

a close up of a cake slice with oats on top and red Plum showing. Two cake forks are in the foreground

So now, let’s talk about this plum crumble cake, firstly the ingredients!

Easy Plum Cake Ingredients

The ingredients for this plum cake are listed in the recipe at the bottom of this post but here is a quick run down.

Butter and sugar – There’s butter in this cake for flavour and tenderness. Beat it well with the sugar, so plenty of air gets incorporated.

Eggs – For structure

Vanilla + spices – Vanilla, cinnamon and nutmeg add the flavour to the cake.

Flour + salt – Pretty self explanatory why these two are here.

Baking soda + Baking powder – Both are added for leavening.

Milk + Apple cider vinegar – You can substitute this mixture for buttermilk if you like. The acidity of the vinegar reacts with the baking soda for a light and tender crumb.

Plums– Plums, or stonefruit of your choice. Plums are best in my opinion though. If you do substitute it with another, sweeter stone fruit, I would reduce the sugar in the crumble topping a bit.

The Crumble – The crumble topping has butter, rolled oats, brown sugar, cinnamon and flour.

plum halves pressed into cake batter

The Plum Crumble Cake Method

Step 1. Make the crumble topping first by melting the butter, then adding in the remaining crumble ingredients and mixing it together.

Step 2. Mix together the dry ingredients.

Step 3. Beat together the cake sugar and butter until light and creamy. The butter needs to be room temperature (not hotter or colder than that), to allow the optimum amount of air to be incorporated. (Read more about butter temperatures here.)

Step 4. Add the eggs in one at a time, beating well after each addition.

Step 5. Mix together the milk and apple cider vinegar.

Step 6. Add the flour and the milk mixture to the egg mixture, in stages. Alternating between flour and milk. Fold it together gently until it is combined but not over mixed.

Step 7. Spoon the cake batter into a lined tin. Arrange plum halves over the cake batter and top with the crumble topping. Bake until a skewer inserted comes out clean.

crumble topped cake batter in a round cake tin

Serving the Plum Cake

When removing the cake from the oven, let it cool for 5 minutes before removing from the tin.

This cake can be served warm or at room temperature. Any left over cake can be stored in an airtight container at room temperature for up to three days.

Got more plums to use? Why not make plum vinegar! See how to make fruit vinegars at home here.

a slice of cake tipped on its side with a fork that has taken a piece from it.
Spiced Plum Crumble Cake

Spiced Plum Crumble Cake

Yield: 10
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

This spiced plum crumble cake features juicy plums a fluffy cake and a sweet crunchy topping.


Crumble topping

  • 80g unsalted butter
  • 1/4 cup soft brown sugar
  • 1 cup rolled oats
  • 3 Tbsp all purpose flour
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt

Plum Cake

  • 300g (2 cups) all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 130 g unsalted butter, room temperature
  • 200g (1 cup) granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 250ml (1 cup) milk, room temperature
  • 1 Tbsp apple cider vinegar
  • 300g plums or other stone fruit, pitted & halved


  1. Preheat your oven to 180°C (356°F). Grease and line a 23cm round cake tin.
  2. Make the crumble- Melt the butter in the microwave or a saucepan on the stove. Add in the rest of the ingredients and combine into a crumbly mixture. Set it aside.
  3. In a large bowl sieve together the flour, cinnamon, nutmeg, baking powder, baking soda and salt and set aside
  4. In a stand mixer bowl add in the room temperature butter and the sugar. Beat until thick and creamy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla.
  5. Mix together the milk with the apple cider vinegar.
  6. Fold dry ingredients into the butter mixture, alternating with the milk. Don't over mix.
  7. Spoon the batter into the lined tin. Place the cut plums on top, cut sides facing down.
  8. Bake the cake for approximately 45 minutes until a skewer inserted in the middle comes out clean.
Nutrition Information:
Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 406Total Fat: 20gSaturated Fat: 12gUnsaturated Fat: 0gCholesterol: 98mgSodium: 202mgCarbohydrates: 49gFiber: 2gSugar: 20gProtein: 7g

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  1. This is The best cake recipe ever. Thank you! Tweaks: one and two thirds cup sugar; one cup white flour and one cup chiffon flour. Didn’t have quite the amount of butter for the streusel so added a spoon of coconut oil …….. amazing. This cake and carrot cake will be my “go to cakes” ….. thank you so much again.

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