Crumbles + Plums = Plumble

“Plumble” is the name my husband gave this cake. A sour cream coffee cake with a layer of moist plums in the middle and a cinnamon crumble topping. It is sooo good!

I’ve made it here in a 9 inch spring form pan which makes it easy to remove. I also like to make individual tea cakes using jumbo tulip cupcake wrappers (makes 12), either way, scrumptious!

For the crumbs

1/3 cup brown sugar
1/3 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) butter, melted
1 cups flour
1/4 cup almond flour

For the cake:
2/3 cup sour cream
2 large eggs
1 large egg yolk
2 teaspoons vanilla extract
2 teaspoons almond extract
1 1/3 cups flour
2/3 cup almond flour
2/3 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) softened butter, cut into 8 pieces.
3 tablespoons cornstarch for dusting the plums
4-5 medium to large plums, sliced into 8-10 wedges each depending on the size of the plum

Preheat oven to 335 degrees.

Grease a round 9-inch spring form pan.

To make crumbs:

In a large bowl using a fork, mix the sugars, cinnamon and salt into melted butter until smooth. Then, add flours with a spatula or wooden spoon. It will become thick dough. Set aside.

To prepare cake:

In a small bowl, stir together the sour cream, egg, egg yolk, almond extract and vanilla. Using a food processor, mix together flour, sugar, baking soda, baking powder and salt. Add butter and the sour cream mixture and pulse a number of times until the flour is combined. Scoop out about 1 1/2 cups batter and set aside. Spread the remaining batter into the bottom of the cake pan.

Toss the sliced plum wedges with the cornstarch and then spread the plums over the batter in the pan. Spoon the set-aside batter over the plums and spread it over the plums.

Don’t worry about covering all of the plums, as it isn’t necessary. Next, using your fingers, break the crumble topping mixture into big crumbs and sprinkle over cake.

Bake cake for 55 to 65 minutes (cover with foil and continue to bake if it begins to get too brown on top). Cool completely before serving. Sprinkle with confectioner’s sugar if desired.

Yield: 8 to 10 servings.

Please share your thoughts. I look forward to hearing from you!

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