I think I’ve told you before just how much I love crumbles.
It’s the ultimate nostalgic dessert, and always reminds of long, happy childhood days. Yet, I’d never tried a crumble cake before – and then I saw a photo of one, and knew I had to try and make one myself!
I mean, how can anything which combines cake and crumble be a bad thing. It just can’t, right?
The only bad thing about this Cherry & Plum Crumble Cake is the fact that it takes more than an hour to bake. That seems like a very long time when you’ve got a cake craving!
Apart from the cooking time, this cake is completely worth the wait!
It’s buttery, light, soft and fruity – and vegan, somehow! And then, that crumble topping tastes like complete heaven.
After all, a dessert that combines crumble and cake has to be a winner, right?
In this recipe, I used hazelnut milk (in the cake) and chopped and ground hazelnuts in the crumble. I love using hazelnuts in autumnal recipes as I love the nutty, sweet flavour they give cakes and bakes. However, you can switch it out if you want – any nuts or milk will do!
Of course, you can also adapt this recipe to include whichever fruits you fancy, or have lying around to use up. I’ve made a strawberry version before, as well as one solely with plums. You could also have a play with the spices and adapt the flavours a little, perhaps adding in some warming cinnamon to the crumble topping.
However you choose to dish this cake up, I hope you enjoy it as much as I do!
Pour yourself a cuppa, cut yourself a slice of cake and relax – you’ve earned it!
Plum & Cherry Crumble Cake
- Creates one 23cm cake
- 2 1/4 cups spelt flour
- 3/4 tsp baking powder
- 1/2 tsp bicarbonate soda
- 10.5 tbsp butter (vegan or grass-fed)
- 3/4 cup Natvia sweetener (can also use coconut sugar, but it may affect the sweetness – you might need to do it to taste!)
- 3.5 tbsp maple syrup
- 1.5 tsp vanilla paste
- 1 tsp apple cider vinegar
- 1/2 cup – 1 cup hazelnut milk
- For the plum and cherry filling –
- 10 plums, stoned and chopped
- 250g frozen sweet cherries
- 1-2 tbsp water
- 4-5 tbsp chia seeds
- 3-4 tbsp Natvia sweetener or maple syrup
- 1 tsp vanilla paste
- 1 tbsp lemon juice
- For the crumble topping –
- 1/3 cup spelt flour
- 1/3 cup ground hazelnuts (can also sub for ground almonds)
- 1/3 cup oats
- 2 tbsp chopped hazelnuts
- 3 tbsp coconut sugar
- 2-3 tbsp coconut oil or butter, softened
Start by making your filling. Add the fruit to a large saucepan, along with a splash of water and the sweetener of choice. Cook on a medium to low heat, stirring often (and adding more water if needed) until the fruit is softened and starts to break down. Place in a blender and blitz smooth. Stir the 4tbsp chia seeds, as well as the vanilla and lemon juice, through the mixture, and taste. Sweeten if needed. Allow to thicken for at least 20 minutes until it is jam-like in texture – add more chia seeds if it still seems a little runny (it can depend on your fruit) and stir and set once more.
In the meantime, preheat your oven to 180C and grease a line a spring form (or loose-bottomed) 23cm cake tin.
- Cream together the butter and the sugar until pale and fluffy, then beat in the maple syrup, vanilla and apple cider vinegar and half a cup of hazelnut milk until combined. Don’t worry, the mixture will be runny!
- Sift together the flour, baking powder, bicarbonate of soda and salt. Stir until well combined.
- Fold the wet ingredients into the flour until mixed together. Now, if needed, add a splash more milk – 1 tbsp at a time – until you have the perfect cake texture, stirring and testing after each addition. To make the perfect texture, the cake batter should -just- fall off a spoon in a dollop ( a soft dropping consistency)
- Spoon the batter into the prepared cake tin, smoothing down with the back of a spoon, then spread over 3/4 of the jam mixture, reserving the remainder for later. Set aside.
- Now, make the crumble topping. Stir together the dry ingredients, then rub the butter or coconut oil into the mixture until it resembles a crumble or crumbs, adding the extra tablespoon of butter if needed.
- Sprinkle the crumble over your cake, then place in the preheated oven to bake for 1 hour to 1 hour and 20 minutes, or until no longer wobbly, covering the cake with baking paper after 25 minutes to prevent it from browning too much.
Leave to cool, then spoon the remaining jam into any gaps in the crumble topping, cut into slices and enjoy!