There’s cake, there’s fruit, and there’s a crumbly, buttery cookie topping. Put all three together and you have a plum cake that sits somewhere between a coffee cake, a fruit crumble, and a cheesecake crust. That was the thinking behind this Plum Cake with Graham Crumble, and the result was exactly what I was hoping for.
Instead of the usual butter-and-sugar streusel, we’re borrowing from the humble cheesecake: graham cracker crumbs, butter, flour and sugar, pressed together into a rich, cookie-like crumble. Rather than lining the bottom of a pan, we put it on top, where it bakes into a golden, crunchy layer.
Why Graham Crumble Works on Plum Cake
Traditional fruit cakes often rely on a simple streusel topping. It’s delicious, of course, but graham cracker crumbs bring something different to the party. They have a toasted, honeyed flavour that works beautifully with the sweet-tart character of plums, while the extra butter creates a richer, more substantial crunch.
Underneath, the cake itself is soft and tender, with yogurt adding moisture and a gentle tang. As the plums bake, their juices mingle with the batter, creating pockets of soft, jammy fruit. Italian plums are particularly good here, but black plums work just as well. Use what’s ripe and available.
How to Make Plum Cake with Graham Crumble
A Few Tips for Lovers of Cake
An eight-inch round springform pan gives this cake a nice depth, leaving plenty of room for the fruit and topping. Grease the pan well and line the base with parchment paper to make removal easier.
The crumble should be moist enough to hold together when squeezed, but still break apart into small clumps. Scatter it over the fruit rather than pressing it into a solid layer. That way, you get a lovely mix of crisp edges and buttery crumbs.
Allow the cake to cool before releasing the springform ring. The fruit makes the centre tender, and a little patience helps everything settle into place. Serve it at room temperature, when the cake has firmed up and the flavours have had time to come together.
What to Serve with Plum Cake
A slice is lovely on its own with coffee or tea, but a spoonful of softly whipped cream or a little crème fraîche makes a fine companion. For dessert, try it slightly warm with vanilla ice cream. The contrast between the buttery graham topping and cool, creamy ice cream is hard to resist.
Of course, if you have extra plums you can serve it with Quick Plum Preserves, like I did.
Why I Love It
I love a recipe that takes a familiar idea and gives it a little twist. The graham crumble brings the buttery crunch of a cheesecake crust to a simple fruit cake, while the plums turn soft and jammy underneath. Cake, fruit and cookies all in one bite.
These lovely plums came straight from our backyard tree, which makes it even better. It was also my first bake in the new stove. The oven is BLUE. Very excited about that, I must say. It’s the little things.
A new stove, backyard plums and a cake that worked exactly as imagined? I call this one a win.
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Plum Cake with Graham Crumble
- Total Time: 1 hour 55 minutes
- Yield: serves 8 to 10 1x
- Diet: Vegetarian
Description
Make our super easy, delicious Plum Cake with Graham Crumble, with juicy fresh plums, tender yogurt cake and a buttery, cookie-like graham cracker topping, all rolled into one.
Ingredients
For the cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 2 tablespoons milk, if needed
For the plums
- 1 pound Italian plums or black plums, pitted and halved
For the graham crumble
- 1 cup graham cracker crumbs
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground ginger, optional
Instructions
- Prepare the pan and oven. Preheat the oven to 350°F. Grease an 8-inch springform pan and line the base with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Cream the butter and sugar. In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, followed by the vanilla.
- Finish the cake batter. Add the flour mixture in two additions, alternating with the yogurt. Mix just until combined. The batter should be thick but spreadable. If it seems too stiff, add the milk a little at a time, using up to 2 tablespoons.
- Prepare the graham crumble. In a separate bowl, combine the graham cracker crumbs, flour, sugar and optional ground ginger. Stir in the melted butter until the mixture forms moist crumbs that clump when squeezed.
- Assemble the cake. Spread the cake batter evenly in the prepared pan. Arrange the plum halves over the surface, cut side up, gently pressing them into the batter. Scatter the graham crumble evenly over the plums, leaving some larger clumps for texture.
- Bake. Bake for 50–60 minutes, until the topping is golden and a skewer inserted into the cake portion comes out clean or with a few moist crumbs. If the topping browns too quickly, loosely cover the cake with foil for the remaining baking time.
- Cool and serve. Let the cake cool in the pan for at least 45 minutes before running a thin knife around the edge and releasing the springform ring. Serve at room temperature or slightly warm.
Notes
- Fruit: Italian plums are small and pleasantly tart. If using larger black plums, cut them into smaller wedges so they distribute evenly across the cake.
- Graham crumbs: Aim for fine, even crumbs with a few slightly larger pieces for texture.
- Ginger: Optional, but it adds a gentle warmth that complements the plums.
- Serving: Delicious on its own, with whipped cream, crème fraîche or vanilla ice cream.
- Storage: Cover and refrigerate leftovers because of the fresh fruit. Bring slices to room temperature before serving for the best texture.
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
