Turkuaz Kitchen Plum Crumb Cake

Turkuaz Kitchen Plum Crumb Cake is made with all-purpose flour, butter, sugar, cinnamon, yogurt, and fresh red plums. This delicious plum crumb cake recipe creates a tasty dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

For The Crumb:

• 1 Cup + 2 Tbsp (145g) All-purpose Flour
• 2 Tbsp Sliced Almonds
• 1/3 Cup (65g) Light Brown Sugar
• 1/4 Cup (50g) Granulated Sugar
• 1 Tsp Cinnamon
• 1/4 Tsp Salt
• 7 Tbsp (99g) Unsalted Butter, Melted

For The Cake:

• 1 1/2 Cups (195g) All-purpose Flour
• 1 Tsp Baking Powder
• 1/4 Tsp Baking Soda
• 1/4 Tsp Salt
• 1/2 Cup (113g) Butter, Room Temperature
• 2 Tbsp (28g) Neutral Oil
• 3/4 Cup (150g) Granulated Sugar
• 1/2 Cup (125g) Whole Plain Yogurt
• 1 Tsp Lemon Zest Or 1/4 Tsp Lemon Extract
• 1/2 Tsp Vanilla Extract
• 2 Tbsp (28g) Whole Milk
• 1 Whole Egg
• 1 Egg White
• 4 Medium Red Plums, Pitted And Sliced

How To Make Plum Crumb Cake:

1. Prepare the Crumb: In a medium bowl, combine flour, almonds, brown sugar, granulated sugar, cinnamon, and salt. Mix well using your hands or a fork. Stir in the melted butter until the mixture forms a crumbly texture. Set aside.
2. Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, whisk butter, oil, and sugar until fluffy. Add yogurt, milk, lemon zest, and vanilla extract, then mix in the egg and egg white. Sift the dry ingredients into the wet mixture and fold gently until combined.
3. Assemble and Bake: Pour the cake batter into the prepared pan. Arrange the sliced plums evenly on top of the batter. Sprinkle the crumb mixture over the plums. Bake for 45-55 minutes, checking at 40 minutes. The cake is done when a toothpick inserted in the center comes out clean. If the top browns too quickly, cover with aluminum foil.
4. Cool and Serve: Let the cake cool for 15-20 minutes before slicing. Serve with vanilla ice cream or sauce, if desired.

Recipe Tips

• Choose ripe plums: Make sure to use ripe plums for a sweeter and juicier flavor in the cake.
• Room temperature ingredients: Ensure the butter, yogurt, and eggs are at room temperature for easier mixing and a smoother batter.
• Don’t overmix the batter: Gently fold the dry ingredients into the wet to avoid overmixing, which helps keep the cake light.
• Check doneness carefully: Start checking the cake at 40 minutes. If the top browns too quickly, cover it with aluminum foil.
• Cool the cake properly: Let the cake cool for at least 15-20 minutes before slicing to make it easier to cut and serve.

How To Store & Reheat Leftovers

Storing in the Fridge: Allow the cake to cool completely, then place it in an airtight container. Store it in the fridge for up to 4 days.

Freezing: You can freeze the cake by wrapping it tightly in plastic wrap, followed by a layer of aluminum foil. Store in the freezer for up to 3 months. To thaw, place it in the fridge overnight.

Reheating: For a warm slice, reheat individual portions in the microwave for 10-15 seconds or warm them in a preheated oven at 300°F (150°C) for 5-10 minutes.

Nutrition Facts

• Calories: 380
• Protein: 5g
• Fat: 20g
• Carbohydrates: 45g
• Sugar: 26g
• Fiber: 2g
• Sodium: 210mg

Try More Turkuaz Kitchen Recipes:

• Pistachio Baklava
• Lemon Curd Tart
• Crispy Cream Puffs
• Lemon Tiramisu