plum crumble cake

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Crumble: 

1/3 cup brown sugar

1/3 cup old fashioned oats

1/2 teaspoon ground cinnamon 

1/3 cup slivered almonds 

2 tablespoons unsalted butter


Cake:

1 stick of unsalted butter at room temperature, plus 2 tablespoons 

1 cup sugar, plus 1/4 cup 

2 1/2 cups of all purpose flour 

1 teaspoon baking powder 

1 teaspoon baking soda 

1 teaspoon kosher salt 

1 cup milk 

2 extra large eggs

1/4 cup canola oil 

1 1/2 teaspoon vanilla extract 

2 teaspoons lemon zest 

4 plums, pit removed and sliced into 8ths 


Glaze: 

1 cup confectioners sugar

2 tablespoons milk 

Preheat the oven to 350 degrees F. 

Make the Crumble: 

In a medium bowl, combine the brown sugar, oats, cinnamon, almonds. Add the butter and, using your fingers, mix the butter into the other ingredients until it’s fully distributed. Set aside.

Make the Cake: 

Coat the inside (bottom and sides) of a round 9” springform pan with 2 tablespoons of butter then equally distribute the 1/4 cup of sugar on top of the butter layer. Dispose of any excess sugar. Set aside. 

In the bowl of a stand mixer, cream together the remaining 1 stick of butter and sugar using a paddle attachment until light in color. In a separate bowl, combine flour, baking powder, baking soda and salt. In another bowl whisk together the milk, eggs, canola oil, vanilla extract, and lemon zest. With the mixer on low, add the dry and wet ingredients to the butter and sugar, alternating between the two by starting and ending with the dry ingredients. Mix until just combined and there are no lumps. Turn off the mixer and use a rubber spatula to mix in any ingredients that may still be at the bottom of the bowl. 

Add half of the cake batter to the springform pan and sprinkle ¼ cup of the crumble mixture evenly on top. Add the remaining batter on top of the crumble mixture. Place the sliced plums skin side down in concentric circles on top of the batter. Sprinkle the remaining crumble mixture on top of the plums and bake for 55-60 minutes or until a cake tester comes out clean. Remove from the oven and allow to cool. 

Once the cake has cooled, mix together the confectioners sugar and milk in a small bowl. Using a fork or small spoon, drizzle enough glaze on top of the cake to coat but not drench. Allow glaze to slightly harden and then serve.