Cuisine Fiend

plum cake with streusel


Plum cake with streusel

Don’t you just love recipes which say ‘throw all the ingredients into a bowl and mix well’? This is just that kind of recipe.

I must have made this cake about a thousand times, varying the fruit. I usually start making it in early June, when the blueberries are getting cheap enough to throw loads of into a cake (it’s amazing with bluebs). Then on to strawberries, cherries when good and ripe (you have to stone the blighters… kitchen looks like it belongs to a serial killer), apricots are not too bad, raspberries are a dream, and finally plums and apples and we know autumn is just around the corner. I do bake other types of cakes in summer too, absolutely, but more often than not during the Cake Planning Conferences in my house in summer we look at each other, nod and say ‘streusel cake’ in unison.

Streusel is of course just an ordinary old crumble but doesn’t it sound so much nicer? There are many variations, using Demerara or icing sugar, cold butter, soft butter or melted butter but this one here – is easy, oh so easy. You can skip the streusel if you really do not feel kindly towards it. With the plum variant a good replacement would be a little melted apricot/plum jam brushed over the baked cake for a glaze. But trust me – streusel rulez!

plum cake with streusel


  • For the streusel:
  • 120g plain flour
  • 70g sugar (best Demerara)
  • 85g butter
  • almond flakes or cinnamon (optional)
  • For the cake mix:
  • 260g plain flour
  • 2 tsp baking powder
  • 120g caster sugar
  • 185g (160ml) buttermilk
  • 70g (80ml) vegetable oil
  • 2 whole eggs
  • flavouring of choice
  • plums, stoned and cut into eights (or any other soft fruit, as mentioned above, in copious quantities)
  • ground cinnamon (use with plums and apples)


First make the streusel: mix the flour and sugar in a bowl with almond flakes, if using, melt the butter and pour in hot. Mix well.

Preheat the oven to 180C/350F/gas 4. Line a 23 x 23cm baking tray or similar with parchment or butter and flour it.

Throw everything into a bowl, mix well, then pour into the tray (23x23cm works well, you don't want the cake base too high to overpower the fruit).

Arrange the fruit on top, throw in a few raisins for a plum cake, just to be decadent. Sprinkle generously with cinnamon. Crumble the streusel mix, almost covering the fruit.

Making plum crumble cake

Bake for about 50 - 55 minutes until the skewer comes out clean and the streusel is ever so slightly browned.

Cool in the tin, then cut into squares. It keeps well, but in summer you might want to put half of it in the fridge.

Cuisine Fiend's

Your comments and questions

most recent


Sign up to receive the weekly recipes update


Follow Fiend