Plum & Apple Crumble Cake

A show-stopping French-inspired crumble cake featuring a tender, buttery base, layered with aromatic caramelized apples and juicy plums, topped with a crisp golden crumble. Perfectly balanced in texture and sweetness, this dessert is best enjoyed warm with a scoop of vanilla ice cream.

By @alinavrnk

Original recipe source

Cook time: 80 minutes

Servings: 10

Ingredients

• 2 Apple peeled and sliced
• 200 grams Plum sliced (about 3 medium plums)
• 40 grams Brown Sugar
• 0.5 teaspoon Cinnamon
• 30 grams Water
• 1 teaspoon Cornstarch
• 0 Water for slurry
• 40 grams Brown Sugar
• 0.5 teaspoon Cinnamon
• 30 grams Water
• 1 teaspoon Cornstarch
• 80 grams Butter melted
• 40 grams Brown Sugar
• 120 grams All-purpose Flour
• 0 Parchment Paper
• 115 grams Butter melted, salted
• 180 grams Granulated Sugar
• 2 Egg room temperature
• 240 grams Buttermilk
• 60 grams Sour Cream or Greek yogurt
• 315 grams All-purpose Flour
• 2 teaspoons Baking Powder
• 0.5 teaspoon Baking Soda
• 0 Salt pinch
• 0 Ice Cream vanilla, for serving (optional)

Instructions

1. Peel and slice the apples and plums, ensuring even thickness for uniform texture.
2. Combine the apple slices with brown sugar, cinnamon, and water in a saucepan. Cook over medium heat until softened and juices are released.
3. Mix cornstarch with a little cold water to make a slurry, then stir into the apple mixture. Cook for another minute until slightly thickened. Let cool completely.
4. Repeat the same process for the plums: simmer with brown sugar, cinnamon, and water, then add cornstarch slurry and cook until thickened. Let cool.
5. Prepare the crumble by mixing melted butter, brown sugar, and flour in a bowl. Rub mixture with fingertips until large, moist crumbs form. Chill in refrigerator.
6. Line a loaf pan with parchment paper, leaving overhang for easy unmolding.
7. For the cake batter, whisk melted butter and sugar together in a large bowl until smooth and glossy.
8. Add eggs one at a time, whisking well after each, then beat the mixture for 2–3 minutes until lightened in color and slightly fluffy.
9. Whisk in buttermilk and sour cream (or Greek yogurt) until smooth and homogenous.
10. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
11. Fold the dry ingredients into the wet mixture just until no flour streaks remain. Do not overmix.
12. Allow the batter to rest for 10–15 minutes at room temperature. This ensures a finer, more even crumb.
13. Pour the batter into the lined loaf pan, smoothing the top with a spatula.
14. Spoon the cooled apple and plum fillings evenly over the cake batter. Gently swirl with a knife or offset spatula for a marbled effect.
15. Top generously with the chilled crumble, covering the surface completely.
16. Bake in a preheated 350°F (175°C) oven for 50–55 minutes, rotating halfway. If the crumble browns too quickly, tent loosely with foil at the 30-minute mark.
17. Cool in the pan for 15 minutes, then lift out using parchment and transfer to a wire rack. Let cool for another 30–60 minutes before slicing.
18. Serve warm, optionally with a scoop of quality vanilla ice cream for an elevated finish.