Juicy Fruit Cake with Crunchy Crumbles
When plums are in season, this cake is a must. Juicy fruits, a light sponge batter, and buttery crumbles – baked in a Dutch Oven, it gets a wonderfully crispy crust and stays wonderfully juicy inside.
Whether in the garden on the grill or classically in the oven – this plum cake is a true late summer classic.
Ingredients
For the dough:
-
200 g sugar
-
160 g soft butter
-
3 eggs
-
200 g flour
-
80 g cornstarch
-
1 packet baking powder
-
2 tsp cinnamon
-
1 pinch of salt
For the topping:
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1.5–2 kg plums
-
200 g flour
-
180 g sugar
-
150 g cold butter
-
1 tsp cinnamon
Preparation
1. Preparation
Wash, pit, and quarter the plums.
Line the Dutch Oven with parchment paper or grease it well.
Let the briquettes glow.
2. Prepare the sponge batter
Beat butter with sugar and salt until light and creamy.
Stir in eggs one by one.
Mix flour, cornstarch, baking powder, and cinnamon and fold in briefly (do not overmix).
Pour the batter into the Dutch Oven and smooth it out.
3. Plums & Crumbles
Arrange plums closely together on the dough.
For the crumbles, rub flour, sugar, cinnamon, and cold butter with your hands until crumbly.
Spread the crumbles evenly over the plums.
4. Baking in the Dutch Oven
For a 6 QT Dutch Oven:
- 6–7 briquettes at the bottom
- 14–16 briquettes on top
Target temperature: approx. 180 °C
Baking time: approx. 50–60 minutes
Check occasionally to prevent the bottom from getting too dark.
Do a skewer test – if no dough sticks, the cake is done.
5. Serving
Let cool briefly and serve with:
- freshly whipped cream
- vanilla ice cream
- or powdered sugar
.
💡Tip
For extra aroma:
Add some vanilla to the dough or chopped almonds to the crumbles.
A juicy plum cake with crispy crumbles – just right for long late summer afternoons.
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