Plum cake made with the Thermomix® and a crisp crumble topping. Mix 180 g butter, 280 g flour, 100 g sugar and 1 egg in 30 seconds at speed 4 to form the pastry, arrange 1 kg of plums on top, add the crumble and bake for 60 minutes at 180°C. Makes 12 slices.
Plum Cake with Crumble Topping, Thermomix®
Ingredients 0 / 11 ✓
- 180 g butter + a little extra for the tin
- 280 g plain flour (Type 405) + a little extra for the work surface
- 100 g sugar
- 1 tsp baking powder
- 1 egg
- 1 pinch salt
- 1000 g plums
- 130 g butter
- 150 g flour
- 130 g sugar
- 1 pinch salt
Instructions 0 / 10
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1
Mix the pastry.
Cut the butter into pieces, add to the mixing bowl with the remaining pastry ingredients and mix for 30 seconds / speed 4.
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2
Chill the pastry.
Shape the dough into a ball, wrap in cling film and place in the fridge for 30 minutes.
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3
Stone the plums.
Meanwhile, wash the plums, remove the stones and cut in half.
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4
Preheat the oven.
Grease the springform tin with butter and preheat the oven to 180°C top and bottom heat. Dust the work surface with flour.
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5
Roll out the pastry.
Roll out the pastry and press it into the springform tin, pulling the edges up slightly.
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6
Layer the plums.
Arrange the plums on top.
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7
Mix the crumble.
Cut the butter into pieces, add to the mixing bowl with the flour, sugar and salt and mix for 10 seconds / speed 4.
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8
Add crumble over the fruit.
Spread the crumble evenly over the plums.
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9
Bake the cake.
Bake the cake on the middle shelf of the oven for approximately 60 minutes. If the plums are very juicy, extend the baking time.
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10
Serve.
Before serving, you can dust the cake with icing sugar.
Tip: If your plums are very tart, sprinkle them with 2 to 3 tsp of a sugar and cinnamon mix before adding the crumble topping.
Video
Nutrition per serving
30 seconds, speed 4: mix the pastry, chill for 30 minutes
Cut 180 g butter into pieces and add to the mixing bowl with 280 g plain flour (Type 405), 100 g sugar, 1 tsp baking powder, 1 egg and 1 pinch of salt. Mix for 30 seconds at speed 4. Shape the dough into a ball, wrap in cling film and place in the fridge for 30 minutes. Cold pastry is easier to roll out and does not shrink during baking.
Meanwhile, wash 1 kg of plums, remove the stones and cut in half. Grease the springform tin with butter and preheat the oven to 180°C top and bottom heat. Dust the work surface lightly with flour, roll out the pastry and press it into the tin. Pull the edges up about 2 cm so the plum juices do not overflow. Arrange the plums tightly on the pastry, cut side up.
10 seconds, speed 4: crumble in one step
Cut 130 g cold butter into pieces and add to the mixing bowl with 150 g flour, 130 g sugar and 1 pinch of salt. Mix for 10 seconds at speed 4. The crumble should be rough and uneven, not too fine. Very fine crumble tends to turn into a crust rather than individual clumps during baking. Spread the crumble evenly over the plums and bake the cake on the middle shelf for 60 minutes. If the plums are very juicy, extend the baking time by 5 to 10 minutes. Anyone who wants to explore more crumble ideas with the Thermomix® will find further variations on our site.
Cherry, apple, apricot: 3 variations with different fruit
- Cherry cake: Use 1 kg of stoned cherries instead of plums. The baking time stays the same, but cherries release more juice. If you like, place a sheet of baking paper under the pastry.
- Apple and cinnamon cake: Peel 1 kg of apples, remove the cores and cut into thin wedges. Mix 1 tsp of cinnamon into the crumble.
- Apricot cake: Halve 1 kg of apricots and remove the stones. Apricots are less juicy than plums, so 50 to 55 minutes of baking time is enough.
Icing sugar on top and keeps for 4 days
Before serving, dust the cake with icing sugar made with the Thermomix®. Covered in the fridge, the cake keeps for 3 to 4 days. Freezing works well too: wrap individual slices in cling film and store in the freezer for up to 3 months. To defrost, place in the fridge overnight or leave at room temperature for 1 to 2 hours.
Goes well with: vanilla ice cream and vanilla sauce.
