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
Units
Scale
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
