Description

Soft, spiced cake is topped with juicy plums and a brown sugar and walnut streusel topping. This plum streusel crumb cake is perfect for a late summer treat!

Ingredients

Scale

For the streusel topping:

63 gm (1/2 cup, spoon and leveled) all-purpose flour
80 gm (1/3 cup firmly packed) light or dark brown sugar
1/2 teaspoon ground cinnamon
1/8 tsp ground nutmeg
56 gm (1/4 cup) unsalted butter, cold and cut into small pieces
56 gm (1/2 cup) walnuts, chopped

For the crumb cake:

113 gm (1/2 cup) unsalted butter, softened
200 gm (1 cup) granulated sugar
2 large eggs, room temperature
80 gm (1/3 cup) sour cream, room temperature
1 teaspoon vanilla extract
188 gm (1 1/2 cups, spoon and leveled) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
60 gm (1/4 cup) whole milk, room temperature
3–4 medium sized plums, pitted and cut into eighths

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Instructions

Preheat the oven to 350°F with the oven rack set in the center of the oven. Grease a 9″ springform pan with baking spray and line the bottom of the pan with parchment paper.
First, make the streusel. In a medium bowl, whisk together the flour, brown sugar, ground cinnamon, ground nutmeg and kosher salt. Add the cold pieces of butter to the bowl and, using a pastry cutter or two sharp knives, cut the butter into the dry ingredients until the butter is pea-sized. Stir in the chopped walnuts. Set aside.
Next, prepare your crumb cake batter. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl halfway through and again at the end. Beat in the eggs, one at a time, being sure the first is fully incorporated before adding the next. Mix in the sour cream and vanilla extract.
In a separate bowl, combine the flour, baking powder, baking soda, kosher salt, ground cinnamon and ground nutmeg.
Add half of the dry ingredients to the batter and mix on low speed until just combined. Then mix in the milk. Next, add the rest of the dry ingredients, mixing on low speed until the ingredients are just combined. Be careful not to overmix.
Pour the batter into the prepared pan and smooth into an even layer. Place the sliced plums on top of the batter in a concentric pattern. Sprinkle the streusel topping evenly over the entire cake.
Bake for 50-55 minutes, until golden brown and a toothpick inserted in the center of the cake comes out clean.
Remove from the oven and allow to cool in the pan set on a wire rack for 20 minutes. Carefully remove the rims of the springform pan. Serve warm or at room temperature.

Notes

Storage: Store leftovers in an airtight container at room temperature for 2-3 days. Alternatively, you can store leftovers in an airtight container in the fridge for up to 1 week. I like to pop leftovers in the microwave for a few seconds before serving.

Freezing: Make the crumb cake according to recipe instructions. Once completely cool, wrap the cake in a layer of plastic wrap and then a layer of aluminum foil. Place the wrapped cake in a freezer-safe airtight container or zip-top bag and store in the freezer for up to 3 months. When ready to serve, thaw in the fridge overnight and bring to room temperature before serving.