Plum Cake with a Nutty Crust

If you’re looking for a dessert that perfectly balances fruitiness with a satisfying crunch, this plum cake with a nutty crust is just what you need. Soft, juicy plums nestled in a tender cake, topped with a deliciously crunchy nut crust, make this dessert a delightful treat for any occasion. The natural sweetness of the plums combined with the rich, toasty flavor of nuts provides an exquisite contrast that will impress your family and friends.

This plum cake is straightforward to make and versatile enough for any gathering—from a casual family dessert to a more formal tea-time treat. It's filled with flavors that celebrate the beauty of fresh plums and the comforting crunch of a nutty topping.

Ingredients

To make this plum cake with a nutty crust, you will need:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup plain yogurt or sour cream
• 5-6 ripe plums, pitted and sliced

For the Nutty Crust:

• 1/2 cup chopped walnuts or pecans
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon cinnamon
• 3 tablespoons unsalted butter, melted

Instructions

1. Preparing the Oven and Baking Pan

Step 1: Preheat the Oven

Preheat your oven to 180°C (350°F). This ensures that the cake will bake evenly and have a golden, tender crumb.

Step 2: Prepare the Baking Pan

Grease a 9-inch round cake pan or springform pan with butter, and lightly dust it with flour. This will prevent the cake from sticking and ensure that it releases easily once baked.

2. Making the Cake Batter

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps distribute the leavening agents evenly throughout the flour, ensuring the cake rises uniformly.

Step 4: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed. Creaming the butter and sugar introduces air into the mixture, which helps create a light and tender cake texture.

Step 5: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract. The eggs provide structure to the cake, while the vanilla adds a warm, sweet aroma.

Step 6: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture, alternating with the yogurt (or sour cream), beginning and ending with the flour mixture. Mix just until combined—be careful not to overmix, as this can result in a dense cake. The yogurt helps keep the cake moist and adds a slight tang that complements the sweetness of the plums.

3. Assembling the Cake

Step 7: Arrange the Plums

Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. Arrange the plum slices on top of the batter in a circular pattern, slightly overlapping them. The plums will sink slightly into the cake as it bakes, creating pockets of fruity sweetness throughout.

4. Making the Nutty Crust

Step 8: Mix Nutty Crust Ingredients

In a small bowl, combine the chopped walnuts or pecans, brown sugar, flour, and cinnamon. Stir in the melted butter until the mixture is crumbly. The combination of brown sugar and cinnamon gives the nutty crust a warm, caramelized flavor that pairs perfectly with the plums.

Step 9: Sprinkle the Crust

Evenly sprinkle the nutty crust mixture over the top of the plums. This will form a delicious, crunchy topping that contrasts beautifully with the soft cake and juicy plums.

5. Baking the Cake

Step 10: Bake

Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the plums should be tender and caramelized.

Step 11: Cool the Cake

Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Cooling the cake helps it set, making it easier to slice.

Tips for Perfecting the Recipe

• Use Ripe Plums: Choose plums that are ripe but still slightly firm. Overly soft plums can release too much liquid during baking, making the cake soggy.

• Yogurt Substitute: If you don’t have plain yogurt on hand, sour cream makes an excellent substitute, adding the same richness and slight tang to the cake.

• Adding Citrus: For an extra layer of flavor, add the zest of one lemon to the cake batter. The citrusy notes enhance the fruitiness of the plums and make the cake even more fragrant.

Variations

• Different Fruits: You can substitute the plums with other fruits, such as peaches, apricots, or berries, depending on what’s in season. Each fruit will bring its own unique flavor to the cake.

• Nutty Crust Variations: Experiment with different types of nuts, such as almonds or hazelnuts, for the crust. You could also add a handful of oats for added texture.

• Spiced Cake: Add a pinch of nutmeg or cardamom to the cake batter for a spiced version. These spices work well with the fruit and add warmth to the cake.

Serving Suggestions

• Classic Slice: Serve a slice of the plum cake on its own, with the nutty crust providing a perfect contrast to the soft cake and juicy plums.

• With Whipped Cream: A dollop of freshly whipped cream makes a delightful accompaniment, adding a light, creamy element that balances the richness of the cake.

• Ice Cream Pairing: For a more indulgent treat, serve the cake warm with a scoop of vanilla or cinnamon ice cream. The warmth of the cake and the cold creaminess of the ice cream create an irresistible combination.

• Afternoon Tea: This cake makes a wonderful addition to an afternoon tea spread, paired with a cup of black tea or herbal infusion. The sweetness of the cake and the nuttiness of the crust make it a perfect match for a comforting cup of tea.

Why This Recipe Works

This plum cake with a nutty crust works because it combines several contrasting textures and flavors into a harmonious dessert. The soft, tender crumb of the cake is balanced by the juicy, slightly tangy plums, while the nutty crust adds a satisfying crunch. The vanilla extract brings warmth to the cake, complementing the fruity flavors of the plums and the rich nuttiness of the crust.

The recipe is also versatile—you can easily swap out the fruit or the nuts, allowing you to tailor the cake to your personal preferences or what’s in season. It’s a wonderful way to celebrate the fresh flavors of summer or fall, bringing warmth and comfort to any table.

Enjoy baking and sharing this plum cake with a nutty crust—a dessert that’s both simple and elegant, perfect for any occasion. Whether served at a family gathering or an afternoon tea, this cake is sure to bring joy to those who taste it.