Plum Pecan Crumble Cake
Plum Pecan Crumble Cake is a rustic afternoon tea cake, featuring a delicious lemon-scented, almond-rich golden cake topped with slices of tart red plum and a crunchy, buttery pecan crumble. The cake is reminiscent of good old-fashioned country-style baking. Plums are the focus, but the recipe notes that peaches, cherries, or apples also shine in the topping. The pecan crumble is made with melted butter, brown sugar, cinnamon, pecan nuts, and plain flour, mixed into a thick, textural paste and dropped over the fruit and batter before baking. The result is a beautiful, crunchy, golden nutty topping contrasted with tender baked fruit, perfect for enjoying with a cup of tea.
Ingredients 13
1 cup raw sugar, raw
4 eggs
2 tsp vanilla extract
1 cup plain flour, sifted
1 cup almond meal
1 tsp baking powder
1 tsp lemon zest, finely grated
80 g butter, melted and cooled
2 plum, destoned, cut into thin slices
icing sugar, to dust
For The Pecan Crumble
60 g butter, melted
1⁄4 cup unrefined sugar
1 tsp cinnamon
1⁄2 cup pecan nuts, chopped
1⁄2 cup plain flour
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Method 11
Preheat oven to 160°C (140°C fan forced).
Grease and line a 24cm square cake tin with baking paper.
Add the , and to a bowl. Beat with an electric beater for approximately 3-4 minutes until light and fluffy.
Add the , , and to a large bowl. Add the and gently mix with a wooden spoon until just combined.
Add the and mix gently until butter is incorporated (do not overmix).
Spoon into the prepared tin and smooth the top.
Arrange slices evenly over the cake batter.
Prepare the crumble by mixing all ingredients for it in a small bowl. Follow the order of ingredients as follows to ensure that your crumble is crunchy after baking - , , followed by and . Mix only until just combined, do not overmix. Drop small teaspoons full of the crumble over the cake batter and plums.
Bake the in the preheated oven for approximately 45 minutes until the is browning and the cake is golden and risen.
Turn off the oven and allow the to sit in the. Warm oven for a further 3-5 minutes.
Remove cake from the oven and cool completely in the tin.
Sneh Roy / Cook Republic's tips
Follow the order of mixing to ensure that the crumble mix doesn't get too wet - Butter, sugar, cinnamon, followed by nuts and flour.
Cakes with baked fruit on top especially benefit from the added crunch to counteract the soft-baked fruit.
You can use peach, cherries or a combination of all three. Also great with apples when the weather cools down.
Stone fruit like plum, peach, nectarine, mango and fresh berries are more likely to spoil rather quickly at room temperature. This cake is best eaten within the first 1-2 days. It can be stored in a cool corner of your kitchen if the weather is cool and crisp. Otherwise, the fridge is the best place to store it. Keeps well in the fridge for up to 4 days.
