FRESH PLUM CRUMB DESSERT
My old-fashioned dessert has the perfect sweet-tart balance with its fresh-plum tang and sweet, crispy topping. Imagine it warm from the oven, served with a scoop of ice cream...yum! -Janet Fahrenbruck-Lynch, Cincinnati, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the plums, brown sugar, 3 tablespoons flour and cinnamon. Spoon into a greased 2-qt. baking dish. , In a small bowl, combine the sugar, baking powder, salt, mace and remaining flour. Add egg; stir with a fork until crumbly. Sprinkle over plum mixture. Drizzle with butter. , Bake at 375° for 40-45 minutes or until plums are tender and top is golden brown. Cool for 10 minutes before serving. Serve warm or at room temperature.
Nutrition Facts : Calories 358 calories, Fat 13g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 253mg sodium, Carbohydrate 60g carbohydrate (44g sugars, Fiber 2g fiber), Protein 3g protein.
PLUM CRUMB CAKE
Make and share this Plum Crumb Cake recipe from Food.com.
Provided by JackieOhNo
Categories Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Butter 9" round cake pan.
- Place 1-2/3 cups flour, the granulated sugar, baking powder, 1/3 cup butter, and the eggs in mixing bowl. Stir with wooden spoon until blended. Transfer to prepared cake pan. Flour fingers and pat dough over bottom and up sides of pan. Fill dough-lined pan with plums.
- Stir remaining 1 cup flour, the brown sugar, cinnamon, and nutmeg together in mixing bowl. Add 1/2 cup cold butter and rub mixture between fingers until thoroughly blended. Sprinkle crumb topping evenly over plums.
- Bake cake until golden brown, about 40 minutes. Let cool completely in pan on wire rack.
- To serve, run knife around edge of pan. Invert cake onto plate, then quickly invert again onto serving plate. Cut into wedges and serve (with vanilla ice cream, if desired).
PLUM CRUMBCAKE
Make and share this Plum Crumbcake recipe from Food.com.
Provided by Irmgard
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- For the topping, combine 1 cup flour, brown sugar, and cinnamon in a bowl.
- Add the cold butter and cut into the dry ingredients with a pastry blender until crumbly.
- Set aside.
- Grease a 10-inch springform pan.
- Cream the soft butter and granulated sugar until light and fluffy.
- Beat in the eggs, 1 at a time.
- Stir in the vanilla.
- In a bowl, sift together 1-1/4 cups flour and the baking powder, then fold into the butter mixture in 3 batches.
- Pour the batter into the pan.
- Arrange the plums on top.
- Sprinkle the topping over the plums in an even layer.
- Bake until a cake tester inserted in the centre come out clean, about 45 minutes.
- Let cool in the pan.
- To serve, loosen the edge of the springform and invert the cake onto a plate.
- Invert again onto a serving plate so that the topping is right-side up.
Nutrition Facts : Calories 553.3, Fat 27.1, SaturatedFat 16, Cholesterol 169.3, Sodium 258.8, Carbohydrate 71.9, Fiber 2.4, Sugar 43.2, Protein 7.6
PLUM CRUMBLE
Use two types of sugar and ground almonds for the perfect crunchy crumble topping, layered on top of cinnamon-spiced plums
Provided by Valerie Barrett
Categories Dessert, Dinner
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the plums into the base of a shallow gratin dish about 28cm long. Mix together the sugar, orange zest, cinnamon and flour and sprinkle over the plums. Trickle over 2 tbsp water.
- Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together. Take care not to over process at this stage. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
- Scatter the crumble over the plums and bake in the oven for 30-40 mins until golden brown. Leave for about 15 mins before serving with custard or cream.
Nutrition Facts : Calories 569 calories, Fat 26 grams fat, SaturatedFat 13.5 grams saturated fat, Carbohydrate 77.2 grams carbohydrates, Sugar 48 grams sugar, Fiber 5 grams fiber, Protein 6.8 grams protein, Sodium 0.4 milligram of sodium
PLUM CRUMBLE
Provided by Shula Udoff
Categories Fruit Dessert Bake Plum Oat Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Mix flour, oats, 1/3 cup sugar and cinnamon in medium bowl. Add butter and rub with fingertips until mixture forms coarse meal. Press with fingertips until mixture begins to form moist clumps. (Crumb topping can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Toss plums, remaining 1/2 cup sugar and brandy in medium bowl. Transfer to 9-inch deep-dish pie dish. Sprinkle crumb topping over. Bake until fruit bubbles and topping browns, about 1 hour. Cool slightly. Serve with ice cream.
PLUM CRUMBLE CAKE
This sumptuous seasonal bake is topped with halved plums or apricots and a buttery crumble topping - serve as a pudding or cake
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 10-12 slices
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 22cm deep, round cake tin (preferably with a loose bottom) with baking parchment.
- First make the topping: put all the crumble ingredients in a bowl and rub together until crumbly.
- For the cake, put the butter, sugar, eggs, flour, baking powder, vanilla, ground almonds and soured cream in a big bowl. Beat with an electric whisk until smooth, then tip into the tin and level the top. Arrange the plums, cut-side up, over the mix, then scatter over the crumble.
- Bake for 50 mins-1 hr on a middle shelf until a skewer poked into the cake mixture comes out clean (plums will remain sticky, however). Cool in the tin for 20 mins, then finish cooling on a wire rack. Serve plain or with soured cream or yogurt. Keeps for 3-4 days in an airtight cake tin.
Nutrition Facts : Calories 420 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
PLUM-JAM CRUMB CAKE
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 3h30m
Number Of Ingredients 12
Steps:
- Topping: Preheat oven to 350 degrees. Whisk together flour, brown sugar, and salt in a small bowl. Stir in butter until combined.
- Cake: Brush a 9-by-9-by-2-inch square cake pan (not nonstick) with butter. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
- Whisk together flour, baking powder, and salt in a medium bowl. In another bowl, beat butter with granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each. Reduce speed to low and add flour mixture in 3 batches, alternating with 2 additions of milk, beating until combined and scraping down bowl as necessary.
- Transfer batter to prepared pan. Spread jam evenly over top. Sprinkle evenly with topping, squeezing to create large clumps. Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Use parchment to lift cake out of pan, then let cool completely on rack before serving.
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