No Butter Plum Crumble Cake
This no-butter plum crumble cake is perfect for a summer dessert. The crumble topping gives the cake a crunchy texture without butter and the juicy plums hidden under the crumble make this cake so summery!
Equipment
- 1 cake tin I used a square tin (15cm x 15cm)
- 1 Whisk
- 1 bowl for the crumble
- 1 Large bowl for making the batter
Ingredients
For the Crumble
- 70 g Demerara sugar
- 35 g Plain flour
- 30 g Flavourless oil
- 1 pinch Salt
For the Cake
- 125 g Sugar
- 30 g Flavourless oil
- 1 Medium egg
- 80 ml Milk or Plant based milk
- 155 g Plain flour
- 1 heap tsp Baking powder
- ¼ tsp Salt
- 200 g Plum pitted
Instructions
For the Crumble
- Put plain flour, sugar, oil, and salt in a bowl, then mix them together with a fork until clumps form. If your mixture looks too wet or dry, add more flour or oil accordingly. Once it becomes like the photo below, set aside for later.
For the Plum Cake
- Whisk together the sugar and egg in a large bowl until pale. Add oil to the mixture and combine them.
- Add plain flour, baking powder, and salt to the egg mixture and whisk them until well incorporated.
- Preheat oven to 180C (356F). Line a tin with a piece of parchment paper.
- Cut the pitted plums into 8 slices.
- Pour the batter into the prepared tin and arrange the plums on top.
- Scatter the crumble on top of the plums evenly.
- Bake for 40-45 minutes or until a skewer inserted in the middle comes out clean. Cover the cake with foil if it is browning too much.
- Cool for 30 minutes and slice it. Enjoy!
Notes
- You can use any other soft fruits, such as raspberries, blueberries, strawberries, and pears.
- The plum cake can be frozen perfectly for up to 1 month. Just wrap it tightly with cling film to prevent it from getting freezer burn.
- The plum cake can be stored at room temperature for 2-3 days.
- If you store the cake in the fridge, put it in an airtight container to keep it moist.