Mary Berry’s Plum Crumble Cake is an exquisite dessert that brings together the tangy sweetness of plums and the comforting texture of a buttery crumble topping. This cake is an exceptional blend of a light, moist sponge cake, juicy fruit filling, and a crisp, golden crumble that adds a delightful contrast in every bite. The combination of flavors makes it an ideal dessert for autumn, though it can be enjoyed year-round.
It’s a cake that feels homey and comforting, evoking the warmth of family gatherings, tea time, or just a cozy afternoon treat. The plums, with their sweet-tart flavor, infuse the cake with a luscious, fruity filling that complements the crumbly top. The cake itself is subtly sweet, with a slight hint of vanilla, making it an irresistible companion to a cup of tea or coffee.
Mary Berry, a British baking legend, is known for her ability to make simple ingredients shine. In this recipe, she expertly balances the different components-sweet fruit, buttery cake, and crunchy crumble-into a harmonious, well-rounded dessert. The best part is, this cake doesn’t require complex skills, making it accessible to bakers of all levels, from beginners to seasoned professionals.
Mary Berry’s Plum Crumble Cake Recipe
Ingredients Needed
To make Mary Berry’s Plum Crumble Cake, you’ll need the following ingredients:
For The Cake
- 225g (8oz) butter, softened – This is the base for the soft, moist sponge. Butter provides richness and flavor.
- 225g (8oz) caster sugar – A fine sugar that dissolves easily to create a smooth batter. You can also use granulated sugar if that’s what you have.
- 4 large eggs – Eggs are essential for binding the ingredients and creating the right texture in the cake.
- 225g (8oz) self-raising flour – This flour contains baking powder, which helps the cake rise. It’s crucial for achieving the lightness of the cake.
- 1 teaspoon vanilla extract – A key ingredient for adding depth and enhancing the cake’s flavor.
- 2 tablespoons of milk – A small addition that helps loosen the batter and create a smoother consistency.
For The Plum Filling
- 6 plums, pitted and sliced – The star of the dish. The plums provide a tart contrast to the sweet cake. You can use any variety of plums you like, but ripe, sweet ones work best.
- 2 tablespoons caster sugar – Used to sprinkle over the plums to draw out their juices and intensify the sweetness.
For The Crumble Topping
- 100g (3.5oz) plain flour – The base of the crumble topping, giving it texture and structure.
- 50g (1.75oz) butter, cold and diced – Cold butter is crucial for creating a crumbly texture. When mixed with the flour, it forms small clumps that will crisp up during baking.
- 50g (1.75oz) demerara sugar – This sugar is coarser and adds a delightful crunch and caramel-like flavor to the crumble topping.
Equipment Needed
To make Mary Berry’s Plum Crumble Cake, you’ll need the following equipment:
- A 20cm (8-inch) round cake tin – A standard cake tin will work well for this recipe. Make sure it’s lined with parchment paper or greased to prevent sticking.
- A mixing bowl – For combining the cake ingredients.
- A hand mixer or stand mixer – While you can mix the cake batter by hand, a mixer will make it easier and quicker, ensuring a smoother consistency.
- A spoon or spatula – For gently folding in ingredients like the flour and the milk into the cake batter.
- A knife – To slice the plums and check the cake for doneness.
- A pastry cutter or fork – This will help you incorporate the butter into the flour for the crumble topping.
- A cooling rack – To cool the cake once it’s baked.
Instructions To Make Mary Berry’s Plum Crumble Cake
Step 1: Prepare The Plums.
Start by washing, pitting, and slicing the plums. You’ll need to cut them into small wedges, as they’ll soften and release juice while baking. Place them in a bowl and sprinkle with two tablespoons of caster sugar. Toss the plums gently to coat them evenly and set them aside to macerate for about 10-15 minutes.
Step 2: Make The Crumble Topping.
In a separate bowl, mix the plain flour and demerara sugar together. Add the cold, diced butter and use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Set the crumble topping aside.
Step 3: Make The Cake Batter.
Preheat your oven to 180°C (350°F) and grease and line your cake tin. In a large mixing bowl, beat the softened butter and caster sugar together using a hand mixer until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
Gradually add the self-raising flour and milk, folding gently until everything is well combined. Be careful not to overmix, as this could result in a dense cake.
Step 4: Assemble The Cake.
Pour half of the cake batter into the prepared tin and spread it out evenly. Next, gently layer the sugared plums on top of the batter, ensuring they’re distributed evenly across the cake. Spoon the remaining batter over the plums and smooth the top. Finally, sprinkle the crumble mixture evenly over the top of the cake.
Step 5: Bake The Cake.
Place the cake in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. The crumble should be crisp and slightly caramelized.
Step 6: Cool And Serve.
Once the cake is baked, remove it from the oven and let it cool in the tin for 10-15 minutes. Then transfer it to a wire rack to cool completely. Serve the cake warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Tips And Tricks
- Don’t overmix the batter: When you’re combining the flour and milk with the butter mixture, mix just until the ingredients are combined. Overmixing can lead to a tough cake.
- Use ripe plums: Choose plums that are ripe but firm to ensure they hold their shape while baking and release just enough juice to flavor the cake without making it soggy.
- Chill the butter for the crumble: Make sure the butter for the crumble is cold before rubbing it into the flour. Cold butter creates a much more textured crumble, rather than a greasy one.
- Play with fruits: While plums are the star here, you can experiment with other fruits such as peaches, apples, or cherries for different seasonal variations.
- Storage: This cake keeps well for several days when stored in an airtight container, but it’s at its best within the first two days after baking. The crumble topping may lose some of its crunch as time goes on.
- Serving suggestion: Serve with freshly whipped cream or custard for an extra indulgent treat.
Mary Berry’s Plum Crumble Cake is a perfect blend of flavors and textures that will satisfy any dessert lover. It’s simple enough to make but impressive enough to serve at a special occasion. The combination of the juicy plums, tender cake, and crunchy crumble makes it a delightful dessert for any season, but especially wonderful during autumn when plums are in their prime.
Whether you’re a beginner or an experienced baker, this recipe is one that guarantees success. With a few simple ingredients and steps, you can create a comforting, delicious cake that’s perfect for a family gathering, afternoon tea, or simply enjoying with loved ones. Try this recipe, and you’ll see why Mary Berry’s creations are so beloved by bakers worldwide!
Easy Recipe Variations For Mary Berry’s Plum Crumble Cake
Mary Berry’s Plum Crumble Cake is a delightful treat, but its versatility allows for endless variations to suit different tastes, seasons, and dietary preferences. Whether you’re looking to change up the fruit, tweak the crumble topping, or give the cake itself a new twist, there’s a lot you can do to make this classic recipe your own.
1. Fruit Substitutions:
The beauty of Mary Berry’s Plum Crumble Cake lies in its adaptability to different fruits. While plums are delicious, you can easily swap them out for other stone fruits like peaches, cherries, or apricots, which all work wonderfully in this recipe. For a tropical twist, consider using pineapple or mango in place of plums, adding an exotic flavor and a touch of brightness. For something more berry-forward, fresh raspberries, blackberries, or blueberries can replace the plums, turning the cake into a berry crumble cake that sings with summery sweetness.
If you’re craving something more citrusy, try adding oranges or lemons. Sliced apples, especially in the autumn, create a warm, comforting cake that’s perfect for cozy evenings. You can even mix different fruits together, like apples and pears or peaches and raspberries, to create a layered effect of flavors that’ll surprise your taste buds.
2. Topping Variations:
The crumble topping is one of the most iconic elements of Mary Berry’s recipe. However, you can tweak it to create a different texture or flavor profile. Instead of the usual butter, sugar, and flour mix, try incorporating oats to make it more rustic and hearty, adding a bit of chewiness to the topping. Adding ground almonds to the crumble not only enhances the flavor but also gives the topping a slightly nutty, richer texture.
For an even more decadent variation, consider adding a drizzle of melted white chocolate over the top after baking, or sprinkle some toasted coconut for a tropical feel. Alternatively, a sprinkling of cinnamon, nutmeg, or cardamom in the crumble will give the cake an extra warmth, especially if you’re using spiced fruits like apples or pears.
3. Dietary Adjustments:
Mary Berry’s Plum Crumble Cake can easily be adapted for those with dietary restrictions. To make it gluten-free, swap the all-purpose flour with a gluten-free flour blend, which should work just as well in the cake. To keep the crumble topping gluten-free, ensure you use certified gluten-free oats if you’re going down that route.
For a dairy-free version, substitute the butter with a dairy-free margarine or coconut oil. You can also replace regular milk with almond, soy, or oat milk for a lighter, dairy-free twist. If you’re looking to reduce sugar intake, try replacing some or all of the sugar in the recipe with natural sweeteners like maple syrup, honey, or agave nectar, but be mindful of the added moisture these alternatives can bring to the cake.
4. Spices and Flavor Additions:
While the plum crumble cake is delicious as is, you can spice it up by experimenting with different spices and flavorings. Adding a pinch of cinnamon or ginger to the cake batter will complement the sweetness of the plums and the richness of the crumble. If you’re feeling adventurous, you could even incorporate a teaspoon of vanilla extract, almond extract, or even a splash of brandy or rum into the cake mix for added depth.
For a more autumnal vibe, add finely chopped crystallized ginger or a handful of chopped nuts (such as walnuts or pecans) to the batter. These small additions can make a big difference in terms of flavor and texture, turning the cake into a more luxurious dessert.
Storing Leftovers
After you’ve enjoyed your warm slice of Mary Berry’s Plum Crumble Cake, you’ll likely have some leftovers to deal with. Fortunately, this cake stores well and can be kept fresh for several days, so you can continue to enjoy it long after the baking is done.
1. Storing in the Fridge:
To keep your plum crumble cake fresh, wrap it in plastic wrap or store it in an airtight container to protect it from moisture loss. The cake can be refrigerated for up to 3-4 days, although the crumble topping may lose some of its crispness. To revive the crumble, simply reheat the cake in the oven at 350°F (175°C) for about 10-15 minutes to crisp up the topping again. If you’re short on time, a quick microwave blast will also do, though the texture of the crumble won’t be as crispy.
2. Freezing Leftovers:
If you have a larger batch or just want to save some for later, freezing is a great option. Allow the cake to cool completely before cutting it into individual slices. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe ziplock bag or airtight container. The cake can be frozen for up to 2-3 months. When you’re ready to eat it, simply defrost it overnight in the fridge or reheat individual slices directly from frozen in the microwave or oven. While the texture of the crumble topping may change slightly after freezing, the cake will still be delicious.
3. Serving Leftovers:
Leftover plum crumble cake can be served as-is or with a dollop of fresh cream or custard for an extra indulgent treat. Some people even enjoy it cold, as the flavors continue to meld and develop. If you’ve frozen the cake, reheating it and adding a bit of cream or a scoop of vanilla ice cream can elevate the experience, making it feel just as fresh as the first time you baked it.
What To Eat With Mary Berry’s Plum Crumble Cake?
While Mary Berry’s Plum Crumble Cake is fantastic on its own, pairing it with complementary sides or drinks can turn it into a full-fledged dessert experience. Here are a few ideas for what to serve with this cake:
1. Cream or Custard:
This is a classic pairing that never fails. Whether it’s a rich, velvety homemade custard or a dollop of thick double cream, the creamy richness balances the tartness of the plums and the sweetness of the cake perfectly. If you’re feeling extra indulgent, a scoop of vanilla ice cream or clotted cream would elevate the dessert to luxurious heights.
2. Fresh Fruit:
Since the cake already contains plums, you might want to serve it with a light, fresh fruit salad to add a burst of freshness and contrast the richness of the cake. A mix of berries like raspberries, strawberries, and blueberries would work well, or you could opt for a citrus salad with oranges and grapefruit for a zesty finish.
3. Hot Beverages:
Mary Berry’s Plum Crumble Cake is perfect with a warm drink. A cup of freshly brewed tea-whether it’s a strong black tea like Earl Grey, a fragrant green tea, or a spicy chai-pairs wonderfully with the cake’s comforting flavors. Alternatively, for a more indulgent option, a hot chocolate or a coffee with a touch of cinnamon can provide the perfect accompaniment.
4. Cheese:
If you’re in the mood for something a little different, a small slice of this plum crumble cake pairs surprisingly well with cheese, particularly soft and creamy cheeses like mascarpone, ricotta, or even a mild brie. The contrast between the sweetness of the cake and the creamy, slightly savory taste of the cheese can create an interesting balance.
Conclusion
Mary Berry’s Plum Crumble Cake is more than just a delightful dessert; it’s a versatile, comforting treat that can be personalized to suit any taste or occasion. From the rich, buttery crumble topping to the tender cake and juicy plums, every bite is a perfect balance of textures and flavors. Whether you stick to the classic recipe or experiment with variations, there’s no wrong way to enjoy it.
Leftovers are easy to store and can be reheated or frozen for later enjoyment, making this cake as practical as it is delicious. And, when paired with the right sides, whether it’s a scoop of ice cream, a pot of tea, or a fresh fruit salad, it transforms into a treat that’s sure to impress. So, whether you’re baking it for a special occasion or just craving something sweet, Mary Berry’s Plum Crumble Cake is bound to be a favorite in your recipe collection.
FAQs
What Are The Key Ingredients For Mary Berry’s Plum Crumble Cake?
Mary Berry’s plum crumble cake requires a combination of fresh plums, butter, sugar, flour, eggs, and baking powder. The crumble topping is made with butter, flour, and sugar, creating a sweet and crumbly texture that contrasts perfectly with the soft fruit and moist cake base. A pinch of ground almonds is often added to the cake batter to enhance the flavor and moisture.
Can I Use Frozen Plums Instead Of Fresh Ones For This Recipe?
Yes, you can use frozen plums instead of fresh ones in Mary Berry’s plum crumble cake recipe. However, it’s important to thaw the plums thoroughly and drain any excess moisture before using them to prevent the cake from becoming too soggy. Fresh plums are ideal, but frozen ones work well with proper preparation.
How Can I Make Mary Berry’s Plum Crumble Cake Gluten-free?
To make Mary Berry’s plum crumble cake gluten-free, you can substitute regular all-purpose flour with a gluten-free flour blend. Additionally, make sure that the baking powder you use is gluten-free. The crumble topping can be made with gluten-free flour, and the cake’s moist texture will still hold up well. You can also add a little xanthan gum if you want to improve the cake’s structure.
