top of page

Scrumptious Plum and Coconut Crumble Cake

Updated: Mar 20, 2021

I feel that plums are overlooked a lot because of the subtle taste to it as a fruit. Plums is part of the rosaceae, or rose family, like peaches and apricots. When under ripe, this stone fruit can be mild in flavor with a hint of floral and are sometimes sour. As this fruit ripens it can also turn in to to something that is juicy and sweet. Plums come in many varieties in which many are hybrids. When plums are dried, they are called prunes and are known for their laxative properties in that form.


Plums are also known to be the "heart fruit" as it helps protect your heart as they contain potassium that helps manage high blood pressure and reduce risk of a stroke.


This cake is so good when served with ice cream it will make you think again before shunning away from this beautiful stone fruit.







 

RECIPE

Equipment: 220mm diameter x 50 mm depth baking tin

Makes: 1 cake


Cake Batter


175 g Unsalted Butter - room temperature

100 g Caster sugar

100 g Light brown sugar

2 tsp Vanilla bean paste

100 g Eggs

210 g Plain Flour -sifted

6 g Baking Powder

50 g Shredded coconut

185 g Buttermilk

4 Black plums - seeded and segmented



Coconut Crumble


50 g Plain Flour

25 g Caster Sugar

25 g Shredded Coconut

3 g Cinnamon Powder

50 g Unsalted butter




 


Method


For the Coconut Crumble


Place the cold butter into a bowl together with the caster sugar, shredded coconuts and plain flour. With your fingertips, rub the butter into the mixture until the mixture comes in to random size crumbs then stir in the cinnamon powder. Set aside in the fridge until ready to use.


For the cake batter


Before proceeding, remove the eggs and buttermilk from the fridge an hour prior to bring the ingredients to room temperature.


Line a strip of baking paper that is around 50mm wide and with both ends long enough that it overhangs the side of the baking tin. Place the strip over the well greased 20cm diameter cake ring , then place a round baking paper on the base. Set the prepare cake tin aside until ready to use.


Pre heat the oven to 180°C at fan force.


1. Place the room temperature butter and both the sugars into a stand mixer bowl fitted with a paddle attachment. Cream the mixture until light and fluffy.


2. Whisk the eggs lightly then gradually add into the butter mix a little at a time whilst mixing over medium speed until all the eggs are all incorporated.


3. Mix the plain flour and baking powder together. (If your plain flour is lumpy, ensure that you sift it before hand). In separate additions, add in a third of the buttermilk into the mixer whilst mixing over medium speed followed by a third of the flour mixture. Continue to do so until all the ingredients are added ending with the flour mixture. Scrape the side and the bottom of the bowl when necessary to avoid clumps of mixture that has not mixed through throughout the process.


4. Transfer the cake mix into the prepared cake tin and smooth out the top with an offset spatula.


Cut the plums in to individual segments and gently press them in to the top of the cake batter.


Sprinkle with the coconut crumble and top with the rest of the plum segments.


5. Place the baking tin onto a tray and bake in the pre heated oven for approximately 1 hour to 1 hour 30 minutes or when tested with a skewer it comes out clean.









 


Video Summary






Coffee Shokupan Bread

Baking Blog

bottom of page