A Plumb Cake from the Old World
A brown box is on your doorstep. Something smells good. You peek inside. You see a crumble-topped cake bursting with red plums. Four words are on a small card. I love you Mum.
I can’t think of a better way to show love than to bake. To cream butter and sugar. To sift flour. To whisk eggs. To roll dough.
It’s not about what you are making, it is about showing someone that you are grateful. You can write a heartfelt note or pick up a bunch of flowers. You can also take a few minutes to choose a recipe and to buy the ingredients. And use your most precious resource – time – to produce a cellophaned and ribboned bag of home baked goodness.
In our kitchen,we would choose something from the Monday Morning Cooking Club book. An airy chocolate chiffon cake, a slab of pumpkin seed brittle or a jar of nana’s nuts, almonds roasted golden with sugar. But at this time of year we love making use of the last of the season’s plums. What better way to use them than in a delicious cake for mother’s day?
This plumb cake has a heartfelt story. It comes from my good friend Lyndi, who got the recipe from her mother, who brought the recipe with her to Australia from her mother and home country, Czechoslovakia. For Lyndi, It was always written as ‘plumb’ cake, and it wasn’t until she was well into her teenage years that she realised her mother had spelled it incorrectly. It is now fondly remembered by all of us as ‘plumb’ cake.
By April 24, 2013Published:
- Yield: 1 large cake (12 - 16 Servings)
- Prep: 30 mins
- Cook: 1 hr 30 mins
- Ready In: 2 hrs 0 min
A Plumb Cake from the Old World A brown box is on your doorstep. Something smells good. You peek inside. You see a crumble-topped …
- 225 g (8 oz) Plain (All purpose) Flour
- 225 g (8 oz) Self-Raising (Self-Rising) flour
- 250 g (2 sticks) Unsalted Butter , chopped
- 230 g (8 oz) Caster (Superfine) Sugar
- 3 egg yolks
- 150 g (5 1/3 oz) Sour Cream
- 12 - 16 plums (or any plums incl drained canned) , washed, halved, stones removed
- THE CRUMBLE TOPPING
- 300 g (10 1/2 oz) Plain (All purpose) Flour
- 345 g (12 oz) Caster (Superfine) Sugar
- 190 g (1 2/3 sticks) butter , chopped
- 1/4 cup Cinnamon Sugar , for sprinkling
- Start this recipe the day before serving. To make the dough, put the flours and butter in a bowl and use your fingertips to mix them together, until the butter is evenly dispersed and the mixture forms crumbs
- Add the sugar, egg yolks and sour cream and mix together using your hands or a wooden spoon. When a soft, sticky ball of dough is formed, wrap in plastic and refrigerate overnight.
- To make the crumble, use your fingertips or a food processor to combine the flour, sugar and butter until crumbs form. Refrigerate until needed.
- Remove the dough from the fridge 30 minutes before using.
Preheat the oven to 180C (350 F). Grease a 28 - 30 cm springform cake tin.
- On a well-floured surface, roll out the dough thickly, to fit the base and halfway up the side of the tin. Line the base and side of the tin with the dough, then place the plums on top, arranging them very close together.
- With your hands, squeeze the crumble mixture together, then break it up over the top of the plums. Sprinkle with the cinnamon sugar.
- Bake for 11/2 hours, or until the cake is golden on top and cooked through.
- Serve warm or at room temperature with cream or ice cream.