Nutritional Info

Nutrition Facts

Serving Size 1 (159g)

Calories 291
Calories from Fat 133 (46%)
Amount Per Serving %DIV
Total Fat 14.8g 23%
Saturated Fat 9g 45%
Monounsaturated Fat 4.7g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 42.7mg 14%
Sodium 941.6mg 41%
Potassium 70.7mg 2%
Total Carbohydrate 30.1g 10%
Dietary Fiber 2.1g 8%
Sugars 2.7g
Protein 7.1g 14%

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Recipe Description
Late summer red plums are an excellent topping in this crumble cake. Serve warm with a side of creme fraiche for an elegant touch.
Prep time
20 min
Cook time
45 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
5 Ounce(oz)  butter
5 Ounce(oz)  caster sugar
4   eggs, at room temperature
1/2 Teaspoon(t)  vanilla essence
9 Ounce(oz)  plain flour
1 Teaspoon(t)  baking powder
1 Pound(lb)  red plums
4 Ounce(oz)  light brown sugar
1 Teaspoon(t)  cinnamon, ground
3 Ounce(oz)  butter, cut in pieces


Preheat a 350 degree F oven. For the topping: Combine the flour, light brown sugar and cinnamon in a bowl. Add the butter and work the mixture lightly with your fingertips until it resembles coarse breadcrumbs. Set aside. Line a 10 by 2 inch tin with greaseproof paper and grease. Cream the butter and sugar until light and fluffy. Beat in the eggs, 1 at a time. Stir in the vanilla. In a bowl, sift together the flour and baking powder, then fold into the butter mixture in 3 batches. Pour the mixture into the tin. Arrange the plums on top. Sprinkle the topping over the plums in an even layer. Bake until a skewer inserted in the center comes out clean, about 45 minutes. Let cool in the tin. To serve, run a knife around the inside edge and invert onto a plate. Invert again onto a serving plate so the topping is right side up.

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Plum Crumble Cake
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