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July 6, 2020 —

Recipe: Plum cake with almond crumble

A cake recipe perfect for using up any gluts of seasonal fruit...
Amanda Luck
Food photographer,
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You can never have too many cake recipes under your belt can you?! We are loving this fruit-filled one from food stylist and recipe writer Amanda Luck, who says, “This is my go-to cake recipe when I need to use up seasonal fruit. It’s fairly adaptable and works equally well with lightly cooked apples or pears, roasted rhubarb, berries, or a combination. You could easily change up the nuts and spices, and use sour cream or crème fraiche in place of the yoghurt.”

RECIPE: Plum cake with almond crumble


  • 450g or 6 medium plums
  • 45g (¼ cup) brown sugar
  • Juice of half a lemon


  • 50g (1/3 cup) all-purpose flour
  • 30g soft unsalted butter, cut into cubes
  • 30g (2 Tbsp) brown sugar, lightly packed
  • 20g (2 Tbsp) slivered or chopped almonds


  • 125g unsalted butter, softened
  • 120g (¾ cup) brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 125g (½ cup) full-fat natural yoghurt, extra to serve
  • 225g (1½ cups) all-purpose flour
  • 1½ tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • pinch of salt


  • Preheat the oven to 180°C. Grease a round 20cm spring-form tin and line with baking paper.
  • Roughly slice the plums, discarding the stones. Toss the plums together in a bowl with the sugar and lemon juice. Set aside while you prepare the cake.
  • For the crumble, rub the butter into the flour with fingertips until it resembles course breadcrumbs. Mix in the sugar and almonds, and set aside.
  • For the cake, cream the butter and sugar with electric beaters until pale and fluffy. Add the eggs one at a time, beating well between each addition. Add the vanilla. Sift in the dry ingredients alternating with the yoghurt, mixing gently until the batter is smooth.
  • Spoon into the prepared cake tin and smooth the top. Strain the plums, reserving the syrup, and scatter them evenly over the cake batter. Top with the crumble mixture and bake for 50 to 60 minutes, or until a cake skewer inserted comes out clean. Cool in the tin.
  • Cook the reserved plum syrup in a small saucepan for 1-2 minutes, until thick and syrupy. Allow to cool, before stirring through the yoghurt. Serve alongside a generous slice of cake.

Recipe courtesy of In Our Cupboard

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