Plums are chock full of phenols and vitamin C, giving them antioxidant power. Antioxidants slow cell damage and counteract free radicals, which can injure cells and damage our DNA.
Plums are classified as a drupe or stone fruit, consisting of an outer fleshy part covering a seed or pit. Peaches, cherries, apricots, nectarines and olives are all considered drupes and bramble fruit, like blackberries and raspberries are drupelets.
So this cake is good for your health and good for your soul. Plus, who doesn’t love a good crumb cake?
The batter for this cake is thick. Once it is spread evenly in the dish, the sliced plums are placed over top.
The crumb is prepared with one of my favorite kitchen utensils, the trusty ol’ pastry blender.
While baking, the cake will become golden and cinnamon speckled and bubbling with delicious plum juices.
Plum Crumb Cake
For the cake
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- pinch of salt
- 1/2 stick butter, melted
- 1/8 cup milk
- 1 egg, beaten
For the crumb
- 2 plums, pitted and sliced
- 1/2 stick of butter, cold
- 1/2 cup flour
- 1/4 cup sugar
- pinch of salt
- 1 teaspoon cinnamon
Preheat oven to 350F. Grease an 8×8 inch dish. Combine flour, sugar, baking powder and salt in a bowl. Melt butter and add to flour along with milk and beaten egg. Spread batter/dough into prepared dish.
Place pitted and sliced plums over top of batter/dough. Combine flour, sugar, salt and cinnamon in a bowl. Cut in butter. Sprinkle over plums and bake for 35-45 minutes.
Let cool on a wire rack and cut into squares.