PLUM CAKE

If you’re looking for a traditional dessert that’s both simple and irresistibly good, this plum cake with crumble topping is the answer. Known across Central and Eastern Europe, it’s especially loved during plum season. Juicy plums sink into a soft buttery base, while the golden cinnamon crumble on top adds just the right crunch. Perfect for serving with coffee, tea, or as a family dessert after lunch.

This recipe is very similar to the well-known streuselkuchen, but with a Macedonian seasonal twist, using fresh late-summer plums.

Plum cake

Ingredients

For the cake:

  • 4 eggs

  • 250 g butter (softened, not melted)

  • 250 g sugar

  • 250 g flour

  • 500 g plums (halved or quartered)

  • 1 tsp baking powder

For the crumble topping:

  • 80 g butter (softened)

  • 80 g sugar

  • 80 g flour

  • 1 tsp cinnamon

  • Optional: a few pieces of chocolate

Preparation

  1. Preheat the oven to 180°C. Line your baking pan with parchment paper.

  2. Make the batter: Beat butter and sugar until creamy. Add the eggs one by one, then gradually mix in flour and baking powder.

  3. Arrange the plums: Spread the batter in the pan and press in halved plums, cut side up. For a juicier cake, use plenty of fruit.

  4. Prepare the crumble topping: Mix butter, sugar, and cinnamon. Add flour gradually until the mixture forms crumbs. Sprinkle evenly over the plums.

  5. Bake for about 40 minutes, until golden and fragrant.

  6. Serve warm or cooled, dusted with powdered sugar if desired.

Tips & Variations

  • Instead of plums, try apricots, cherries, or apples.

  • Add a drizzle of honey over sour fruit before baking.

  • Use muffin liners to make individual mini cakes.

  • Rice flour can be used for a gluten-friendly version.

This cake is a perfect seasonart: easy, quick, and bursting with natural sweetness. The combination of soft sponge, juicy fruit, and crunchy topping is unbeatable. It’s the kind of cake that disappears in minutes once served!

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