‘Plumb’ Cake: Monday Morning Cooking Club

A delicious plum cake from the old world.
Plum crumble cake home baking

It is plum time here in Australia. And the season is short and hopefully still has a couple of months left in it.

This quite old fashioned but still modern plum crumble cake has a heartfelt story. It comes from my good friend Lyndi, who got the recipe from her mother Lily who brought the recipe with her to Australia from Czechoslovakia. I was at school in Melbourne with Lyndi and I still remember eating it at their place – and doing so often. And then I recall so fondly when we both coincidentally moved to Sydney, Lyndi would make it for me when each of our kids was born – such a generous, soothing and uplifting gift. The joy of finding a few minutes to sit down with a cup of tea and a slice of that cake is still with me.

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. I am so honoured that we have this recipe in our collection and we still smile as we write it as ‘plumb’ cake. It is one of the most wonderful cakes in the MMCC collection and we are transported back to another time and another place when this one is baking.

 

plumb

 

Plum crumble cake home baking
'Plumb' Cake
Votes: 10
Rating: 4
You:
Rate this recipe!
Print Recipe
The base of the cake - a dough which you roll out - needs to rest in the fridge for at least 2 hours before using.
Servings Prep Time
8 30 minutes
Cook Time
90 minutes
Servings Prep Time
8 30 minutes
Cook Time
90 minutes
Plum crumble cake home baking
'Plumb' Cake
Votes: 10
Rating: 4
You:
Rate this recipe!
Print Recipe
The base of the cake - a dough which you roll out - needs to rest in the fridge for at least 2 hours before using.
Servings Prep Time
8 30 minutes
Cook Time
90 minutes
Servings Prep Time
8 30 minutes
Cook Time
90 minutes
Ingredients
Base (dough)
Crumble
To assemble
Servings:
Units:
Instructions
  1. 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
  2. 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 for at least 2 hours.
  3. To make the crumble, use your fingertips or a food processor to combine the flour, sugar and butter until crumbs form. Refrigerate until needed.
  4. Remove the dough from the fridge 30 minutes before using. Preheat the oven to 180C (350 F). Grease a 24 cm springform cake tin.
  5. 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.
  6. With your hands, squeeze the crumble mixture together, then break it up over the top of the plums. Sprinkle with the cinnamon sugar.
  7. Bake for 1 hour and 20 minutes, or until the cake is golden on top and cooked through.
  8. Serve warm or at room temperature with cream or ice cream.

 

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Today is the first day of Autumn! Where has the time gone?! This simple Tuna Tagine is perfect to celebrate the change in season. This recipe comes to us from Zoe and Adam, creator of @paperboykitchen in Melbourne’s CBD. View the full recipe below and via the link in our bio.

Ingredients
2 onions sliced
2 red capsicum (pepper) sliced
2 garlic cloves crushed
2 tbsp extra virgin olive oil
1 tsp ground ginger
1 tsp ground coriander
1 tsp smoked paprika
1 tsp salt
1/2 bunch of flat leaf parsley chopped
4 waxy potatoes peeled and thinly sliced
1/2 lemon thinly sliced, pips removed
2 cups vegetable or chicken stock
4 tuna steaks
lemon juice and olive oil to serve
Servings 4 people

Instructions
Choose a tagine or casserole dish (at least 3 litres) with matching lid that can be taken from the stove directly to the dining table.

Fry the onions, peppers & garlic in the olive oil over medium heat until soft, about 15 minutes. Add the spices, salt and half the parsley and fry until fragrant, adding a little more oil if needed.

Divide the onion mix into three parts, leaving one part in the dish.

Divide the potato slices into three parts. Seasoning each layer as you go, place one third on top of the onion mix in the dish. Continue to layer potatoes and onion mix, finishing with potatoes. Top with the lemon slices and season.

Pour in enough stock to almost cover the vegetable layers; a few pieces can poke up above the liquid. Bring to the boil, reduce heat to a good simmer, then cover and cook on low heat for 40 minutes, or until the potatoes are soft.

Sprinkle the tuna steaks with salt and pepper and drizzle with olive oil. Lay over the tajine, replace the lid and let the tuna steam for 5-10 minutes, or until cooked through. If you prefer, sear the tuna in a hot pan and serve on top of the vegetables. Finish with a squeeze of lemon juice, sprinkle the remaining parsley and drizzle over some extra olive oil.

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#fishdish #tuna #fishdinner #alanbensonphoto #mmccrecipe #weeknightdinner #healthydinner #healthydinnerideas #fish
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109 3

To mark the very last day of summer here in Australia (wah, we can't believe it!), we thought we’d share a beloved classic, the iconic pavlova 😉 The incorporation of sour cream into this pav adds welcome relief from all the sweetness. Figs are also currently in season here in Australia until mid-autumn so enjoy them while you can! We recently shared the full recipe of this gorgeous Fig and Caramel Sour Cream Pavlova (which appears in our latest book Now For Something Sweet) with NZ's
@vervemagazine You can access the full recipe via the link in our bio.
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#mmccrecipe #summerdessert #aussiesummer #australiansummer #pav #alanbensonphoto #pavloval #fig #figs #dessert #baking #weekendbaking #bakinginspo #mondaymorningcookingclub
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