I’ll never forget the first time I made Mary Berry’s Plum Crumble Cake. I was sitting in my kitchen, the sun streaming in through the windows, and I was craving something comforting, yet a little fancy. I had heard so much about Mary Berry, the queen of British baking, but had never tried her recipes myself. After a quick search, I stumbled across her Plum Crumble Cake. It seemed like the perfect mix of sweet, tart, and crumbly. That first bite was pure joy – warm, soft cake with that rich, tangy plum filling, and the topping just right. Ever since, it’s been a go-to recipe whenever I want to impress guests or treat myself. It’s one of those recipes that feels like a warm hug in cake form.
Mary Berry Plum Crumble Cake Recipe
Mary Berry’s Plum Crumble Cake is the ideal combination of a fruit-filled cake and a buttery crumble topping. It’s not too sweet, which makes it perfect for all occasions – whether you’re having it for dessert or a lovely afternoon tea. The plums balance the sweetness of the cake, and the crumble gives it that delightful texture that makes every bite feel special. The best part? It’s surprisingly easy to make, even for beginners. Let me walk you through it.
Ingredients Needed
I like to have all my ingredients prepped and ready to go before I start. Here’s what you’ll need:
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For The Cake
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- A pinch of salt
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For The Plum Filling
- 4 ripe plums, sliced (remove the stones)
- 50g caster sugar (for the plums)
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For The Crumble Topping
- 100g plain flour
- 75g unsalted butter, chilled and cubed
- 50g demerara sugar
Equipment Needed
Gathering your equipment ahead of time makes everything flow smoother. Here’s what you’ll need for this recipe:
- Electric mixer or hand whisk (for the cake batter)
- A 23cm round cake tin, greased and lined
- A mixing bowl (for the crumble topping)
- A spoon or spatula (to mix)
- A sharp knife (to slice the plums)
- An oven (of course!) preheated to 180°C (fan oven 160°C)
How To Make Mary Berry Plum Crumble Cake?
This recipe is simple, but with great results. Here’s how you do it step by step:
- Prepare the plums: Start by slicing the plums into thin wedges and removing the stones. Put them in a bowl and sprinkle with the caster sugar. Set aside so the plums release some of their juices.
- Make the crumble topping: In a separate bowl, rub together the flour and cold butter with your fingertips until it resembles breadcrumbs. Add the demerara sugar, then set aside.
- Mix the cake batter: Using an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs one by one, beating well after each addition. Stir in the flour, baking powder, vanilla extract, and a pinch of salt. Mix until just combined.
- Assemble the cake: Spoon the cake batter into the prepared tin and level the top with a spatula. Arrange the plum slices on top of the batter, slightly pushing them into the mixture. Then, sprinkle the crumble topping evenly over the plums.
- Bake: Pop the cake into the preheated oven and bake for around 45-50 minutes, or until a skewer comes out clean. The top should be golden and the edges slightly crisp.
- Cool and serve: Once baked, let the cake cool in the tin for about 10 minutes before transferring it to a wire rack. Serve warm with a dusting of icing sugar, or let it cool completely for a more traditional slice.
Recipe Variations
This Plum Crumble Cake is very versatile. Here are a few ways you can give it your personal twist:
- Different fruit: Instead of plums, try peaches, cherries, or even apples. You can even mix different fruits for a vibrant medley.
- Add nuts: Add some chopped walnuts or almonds into the crumble topping for extra texture.
- Spices: Add a pinch of ground cinnamon or ginger to the cake batter for a bit of spice.
- Gluten-free version: Substitute the flour with a gluten-free flour blend, and make sure the baking powder is certified gluten-free.
- Lemon zest: Add some lemon zest into the batter to balance out the sweetness of the fruit.
What Goes Well With Mary Berry Plum Crumble Cake?
The beauty of this cake is its flexibility. Here are some pairing ideas:
- Vanilla ice cream: A scoop of vanilla ice cream on the side is an easy but delicious choice. The coolness of the ice cream contrasts perfectly with the warmth of the cake.
- Whipped cream: Freshly whipped cream adds a luxurious touch, especially if you’re serving it for a special occasion.
- Custard: A warm pour of custard would take this cake to another level.
- Tea or coffee: It’s perfect for an afternoon tea. A nice strong cup of tea or coffee balances the richness of the cake.
What I Have Learnt
After making this cake several times, I’ve picked up a few things that really make it shine:
- Don’t skip the resting time for the plums: Letting them sit in sugar for a little while draws out the juice and helps them soften, creating that jammy texture.
- Use room-temperature ingredients: This makes the batter mix more smoothly, and the cake texture will be better.
- Quality plums matter: Try to pick ripe, sweet plums. They will provide the best flavor and texture.
- Bake it at the right temperature: Make sure your oven is fully preheated and that you bake the cake until it’s golden on top. A skewer test is always a good way to check for doneness.
FAQs
What Are The Main Ingredients In Mary Berry’s Plum Crumble Cake?
The main ingredients in Mary Berry’s Plum Crumble Cake include plums, self-raising flour, butter, sugar, eggs, and ground almonds. The crumble topping is made from butter, flour, and sugar, often with added oats for extra texture.
Can I Use Frozen Plums For The Mary Berry Plum Crumble Cake?
Yes, you can use frozen plums for the Mary Berry Plum Crumble Cake. However, it is recommended to thaw them before use and drain any excess moisture to prevent the cake from becoming soggy.
How Do I Achieve A Crunchy Crumble Topping In Mary Berry’s Plum Crumble Cake?
To achieve a crunchy crumble topping in Mary Berry’s Plum Crumble Cake, ensure that the crumble mixture is made with a good ratio of butter to flour, and it is gently mixed to form small, irregular clumps. Also, consider adding a tablespoon of oats for extra crunch and baking the cake at a moderate temperature, so the crumble gets golden and crisp.