Mary Berry Plum Crumble Cake Recipe

This soft, buttery Mary Berry Plum Crumble Cake is made with fresh plums and self-raising flour, ready in 1 hour and 15 minutes. The sweet fruit juices bubble up through the rich sponge while the golden crumble topping bakes to a crisp finish. I find it is the ultimate comfort bake for autumn afternoons.

Why This Classic Works

I initially struggled to keep the fruit from sinking straight to the bottom of the tin. The secret is ensuring the cake batter is thick enough to support the halved plums.

Mary Berry’s ratio of butter to flour creates a sturdy but tender sponge. The contrast between the tart fruit and the crunchy sugar topping makes every bite interesting.

Mary Berry Plum Crumble Cake Ingredients

For the cake:

• 175g softened butter
• 175g caster sugar
• 3 large eggs
• 175g self-raising flour
• 1 tsp baking powder
• 1 tbsp milk

For the fruit:

• 400g firm plums, halved and stoned

For the crumble topping:

• 50g plain flour
• 25g chilled butter, cubed
• 25g demerara sugar

How To Make Mary Berry Plum Crumble Cake

1. 1. Prepare the tin: Preheat your oven to 180°C (160°C fan) and line a 20cm round deep cake tin with baking parchment.
2. 2. Mix the crumble: Rub the plain flour and chilled butter together until the mixture resembles breadcrumbs, then stir in the demerara sugar.
3. 3. Make the sponge: Beat the softened butter, caster sugar, eggs, self-raising flour, baking powder, and milk until smooth and combined.
4. 4. Assemble the cake: Spoon the batter into the prepared tin, leveling the top, then arrange the plum halves cut-side up over the mixture.
5. 5. Bake to finish: Sprinkle the crumble evenly over the plums and bake for 45 to 55 minutes until a skewer inserted in the centre comes out clean.

Recipe Tips

• Use firm plums: Overripe fruit will release too much juice and make the sponge soggy.
• Do not overmix the batter: Stop beating as soon as the sponge ingredients come together to keep the cake light.
• Check the center: Plums can hide underbaked spots, so test the very middle with a skewer before removing from the oven.

What To Serve With Plum Crumble Cake

Serve this warm sponge with a generous pour of hot custard or a scoop of vanilla bean ice cream. A dollop of clotted cream also works wonderfully alongside a freshly brewed pot of Earl Grey tea.

How To Store

Keep the cake in an airtight container at room temperature for up to three days. You can also freeze individual slices wrapped tightly in cling film for up to three months.

FAQs

Can I use tinned plums?

It is best to use fresh firm plums for this bake. Tinned fruit holds too much moisture and can easily ruin the sponge texture.

Why did my crumble sink?

If your batter was too warm or overmixed, it might be too thin to hold the toppings. Always ensure your butter is softened but not melting.

Can I use a different tin size?

A 20cm round tin is ideal for the correct depth. A 20cm square tin works but requires a slightly shorter baking time.

Nutrition

• Calories: 345 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 42g
• Protein: 5g

Try More Recipes:

• Mary Berry Mini Apple and Almond Cakes Recipe
• Mary Berry Meringue Cake Recipe
• Mary Berry Marzipan Cake Recipe