Plum Jam Crumb Cake Recipes

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PLUM-JAM CRUMB CAKE



Plum-Jam Crumb Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 3h30m

Number Of Ingredients 12

1 cup all-purpose flour
1/3 cup packed light-brown sugar
1/4 teaspoon coarse salt
6 tablespoons unsalted butter, melted
1 1/2 sticks (3/4 cup) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon coarse salt
3/4 cup granulated sugar
2 large eggs, room temperature
2/3 cup whole milk, room temperature
1 1/2 cups Plum Jam, skins removed (1 1/4 cups)

Steps:

  • Topping: Preheat oven to 350 degrees. Whisk together flour, brown sugar, and salt in a small bowl. Stir in butter until combined.
  • Cake: Brush a 9-by-9-by-2-inch square cake pan (not nonstick) with butter. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
  • Whisk together flour, baking powder, and salt in a medium bowl. In another bowl, beat butter with granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each. Reduce speed to low and add flour mixture in 3 batches, alternating with 2 additions of milk, beating until combined and scraping down bowl as necessary.
  • Transfer batter to prepared pan. Spread jam evenly over top. Sprinkle evenly with topping, squeezing to create large clumps. Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Use parchment to lift cake out of pan, then let cool completely on rack before serving.

QUICK AND SIMPLE PLUM CAKE



Quick and Simple Plum Cake image

This plum cake is quite easy and quick to make if you use a food processor. It can be mixed by hand as well, it just takes a bit more time.

Provided by LenaM

Categories     Desserts     Pies     Fruit Pie Recipes

Time 1h10m

Yield 12

Number Of Ingredients 11

18 plums, pitted and halved, or as needed
½ lemon, juiced and zested
2 ¼ cups all-purpose flour
7 tablespoons unsalted butter at room temperature
½ cup white sugar
2 eggs
⅓ cup sour cream
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 10-inch springform pan.
  • Sprinkle prepared plums with lemon juice in a bowl.
  • Combine flour, butter, sugar, eggs, sour cream, baking powder, salt, and lemon zest in the bowl of a food processor; pulse until blended. Process on low speed until smooth. Pour batter into the prepared springform pan.
  • Arrange plums, cut-side down, on the batter. They can touch or even overlap; the more plums you can fit, the better the cake. Dust with cinnamon.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 to 20 minutes before serving. Run a table knife around the edges to loosen. Invert carefully onto a serving plate. Dust with confectioners' sugar.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 40 g, Cholesterol 51.6 mg, Fat 9.4 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 5.4 g, Sodium 146.3 mg, Sugar 19.5 g

JAM CRUMB CAKE



Jam Crumb Cake image

Provided by Melissa Roberts

Categories     Cake     Milk/Cream     Egg     Breakfast     Brunch     Dessert     Bake     Quick & Easy     Raspberry     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 16

For cake
1 cup all-purpose flour
1/2 cup sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, melted
1/2 cup milk
1 large egg
1/2 cup raspberry jam or preserves
For crumb topping
3/4 stick unsalted butter, melted
1/4 cup packed brown sugar
1/4 cup granulated sugar
3/4 teaspoon cinnamon
1/8 teaspoon salt
1 cup plus 2 tablespoons all-purpose flour

Steps:

  • Make cake:
  • Preheat oven to 400°F with rack in middle. Generously butter a 9-inch square or round cake pan.
  • Whisk together flour, sugar, baking powder, and salt.
  • Whisk together butter, milk, and egg in a large bowl, then whisk in flour mixture until just combined. Pour batter into cake pan. Dollop jam all over surface, then swirl into batter with spoon.
  • Make crumb topping:
  • Whisk together butter, sugars, cinnamon, and salt until smooth. Stir in flour, then blend with your fingertips until incorporated. Sprinkle crumbs in large clumps over top of cake.
  • Bake cake until a wooden pick inserted in center comes out clean and sides begin to pull away from pan, about 25 minutes. Cool in pan on a rack 5 minutes.

PLUM CRUMBLE CAKE



Plum crumble cake image

This sumptuous seasonal bake is topped with halved plums or apricots and a buttery crumble topping - serve as a pudding or cake

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 1h15m

Yield Cuts into 10-12 slices

Number Of Ingredients 14

175g butter , at room temperature
175g golden caster sugar
3 large eggs
225g self-raising flour
1 tsp baking powder
2 tsp vanilla extract
100g ground almonds
85g soured cream
5-6 ripe plums , halved and stoned
50g ground almonds
50g plain flour
50g golden caster sugar
50g butter , chopped into pieces
soured cream or yogurt, to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line a 22cm deep, round cake tin (preferably with a loose bottom) with baking parchment.
  • First make the topping: put all the crumble ingredients in a bowl and rub together until crumbly.
  • For the cake, put the butter, sugar, eggs, flour, baking powder, vanilla, ground almonds and soured cream in a big bowl. Beat with an electric whisk until smooth, then tip into the tin and level the top. Arrange the plums, cut-side up, over the mix, then scatter over the crumble.
  • Bake for 50 mins-1 hr on a middle shelf until a skewer poked into the cake mixture comes out clean (plums will remain sticky, however). Cool in the tin for 20 mins, then finish cooling on a wire rack. Serve plain or with soured cream or yogurt. Keeps for 3-4 days in an airtight cake tin.

Nutrition Facts : Calories 420 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

PLUM CRUMB CAKE



Plum Crumb Cake image

Make and share this Plum Crumb Cake recipe from Food.com.

Provided by JackieOhNo

Categories     Breads

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 12

2 2/3 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/3 cup granulated sugar
1 teaspoon baking powder
1/3 cup unsalted butter, room temperature
3 large eggs
2 lbs ripe red plums (about 4 cups) or 2 lbs ripe purple plums, pitted, quartered (about 4 cups)
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/2 cup unsalted butter, cold, cut into bits

Steps:

  • Heat oven to 350 degrees. Butter 9" round cake pan.
  • Place 1-2/3 cups flour, the granulated sugar, baking powder, 1/3 cup butter, and the eggs in mixing bowl. Stir with wooden spoon until blended. Transfer to prepared cake pan. Flour fingers and pat dough over bottom and up sides of pan. Fill dough-lined pan with plums.
  • Stir remaining 1 cup flour, the brown sugar, cinnamon, and nutmeg together in mixing bowl. Add 1/2 cup cold butter and rub mixture between fingers until thoroughly blended. Sprinkle crumb topping evenly over plums.
  • Bake cake until golden brown, about 40 minutes. Let cool completely in pan on wire rack.
  • To serve, run knife around edge of pan. Invert cake onto plate, then quickly invert again onto serving plate. Cut into wedges and serve (with vanilla ice cream, if desired).

JAM CRUMB CAKE



Jam Crumb Cake image

The suggestion is to use raspberry jam, but I imagine you could substitute any flavor jam of your preference. This cake has a beautiful crunchy crumb topping and along with the jam layer, it makes a pretty presentation. From Gourmet Magazine, December 2007.

Provided by Bev I Am

Categories     Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
3/8 cup unsalted butter, melted
1/2 cup milk
1 large egg
1/2 cup raspberry jam or 1/2 cup preserves
3/8 cup unsalted butter, melted
1/4 cup packed brown sugar
1/4 cup granulated sugar
3/4 teaspoon cinnamon
1/8 teaspoon salt
1 cup all-purpose flour, plus
2 tablespoons all-purpose flour

Steps:

  • To Make the Cake:.
  • Preheat oven to 400 degrees F and place rack in the center of oven.
  • Generously butter a 9" square or round cake pan.
  • In a bowl, whisk together flour, sugar, baking powder and salt.
  • In a large bowl whisk together butter, milk and egg; then whisk in flour mixture just till combined.
  • Pour batter into cake pan.
  • Dollop jam all over surface, then swirl into batter with spoon.
  • To Make Crumb Topping:.
  • Whisk together butters, sugars, cinnamon and salt until smooth.
  • Stir in flour, then blend with your fingertips until incorporated.
  • Sprinkle crumbs in large clumps over the top of batter.
  • Bake cake until a wooden pick inserted in center comes out clean and side begin to pull away from pan, about 25 minutes.
  • Cool in pan on a rack for 5 minutes before serving.

Nutrition Facts : Calories 447.3, Fat 18.8, SaturatedFat 11.5, Cholesterol 74.3, Sodium 216.8, Carbohydrate 65.7, Fiber 1.2, Sugar 35.2, Protein 5

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