Plum perfect: The ultimate autumn cake with buttery crumble

Incredibly aromatic fruits and a generous amount of buttery crumble, all on a soft cake. My family waited all week for this dessert and counted the days to the weekend. It’s definitely number one among plum-baked goods. Who wants to try? At my place, probably not even a crumb will be left.

Cakes with plums are an autumn classic. Although we can still enjoy sunny days, such associations are inevitable. Such a sweet treat can improve our mood towards changes in weather, and will also be a great excuse for gatherings with friends and family still out in the fresh air.

For baked goods, prune plums are best suited. They are juicy but have firm flesh. They don’t fall apart during baking or sink into the cake but stay on top. The only thing to remember is to cut them side up so the juice doesn’t run into the cake. Besides, this way, the fruits won’t lose too much juice and will remain soft.

Why is this cake so fluffy and moist? The secret is all in the fat. I use butter only for the crumble while I add oil to the cake. This significantly shortens preparation time, and the cake isn’t dry. The second essential ingredient is natural yoghurt. It gives the baked goods a delicate, creamy taste and has a beneficial effect on moisture. This is a type of creamed cake, so remember to add the ingredients in the correct order. They should also be at room temperature.

Meanwhile, the butter for the crumble should be cold straight from the fridge. It’s best to start preparing the cake with this addition. Rub all the ingredients into crumbs and place the prepared crumble in the refrigerator. This will make it even crunchier.

Ingredients:

• 1 cup of natural yogurt,
• half a cup of vegetable oil,
• 2 eggs,
• 2 cups of all-purpose flour,
• half a cup of sugar,
• 2 teaspoons of baking powder,
• half a teaspoon of bicarbonate of soda,
• 400 grams of plums.

For the crumble topping:

• 1 cup of all-purpose flour,
• half a cup of brown sugar,
• 85 grams of cold butter,
• cinnamon to taste.

Preparation:

1. Pour the yoghurt into a bowl, and add the eggs and oil. Mix with a whisk to combine the ingredients, there is no need to use a mixer.
2. Mix the flour with sugar, baking powder, and bicarbonate of soda.
3. Pour the wet ingredients into the dry and mix thoroughly.
4. Pour the batter into a springform pan lined with parchment paper.
5. Arrange the washed, dried, and pitted plums on it, skin side down.
6. Finally, sprinkle the cake with the crumble topping.
7. Bake it at 180°C (preferably with convection) for about 50 minutes.