Perfect plum cake: A weekend delight with buttery crumble

Incredibly aromatic fruits and many buttery crumbles, all on a soft cake. My family waited all week for this dessert and counted the days to the weekend. It's the number one among plum baked goods. Who wants to try? At my place, not even a crumb will be left.

Plum cakes are an autumn classic. Although we can still enjoy sunny days, such associations are inevitable. Such a sweet bake can better get us in the mood for weather changes, and it will also be a great excuse for gatherings with friends and family still in the fresh air.

For baked goods, Hungarian-type plums are best suited. They are juicy, but their flesh is firm. They do not fall apart during baking or sink into the cake; they stay on top. The only thing to remember is to place them with the cut side up so the juice does not flow into the cake. Furthermore, the fruits do not lose too much juice and remain soft.

Why is this cake so fluffy and moist? The whole secret is in the fat. I use butter only for the crumble, while I add oil to the cake. This significantly shortens the preparation time, and the cake is not dry. The second important ingredient is natural yogurt. It gives the bake a delicate, creamy taste. It also has a good effect on moisture. It is a type of pound cake, so remember to add the ingredients in the right order. They should also be at room temperature.

On the other hand, the butter for the crumble should be cold, straight from the refrigerator. It's best to start the cake preparation with this addition. Rub all the ingredients into crumbs and put the prepared crumble in the refrigerator. This way, it will be even more crispy.

Ingredients:

              
• 1 cup of natural yogurt
• 1/2 cup of vegetable oil
• 2 eggs
• 9 oz of all-purpose flour
• 1/2 cup of sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 14 oz of plums

For the crumble:

      
• 5 oz of all-purpose flour
• 3 oz of brown sugar
• 3 oz of cold butter
• cinnamon to taste

Preparation method:

1. Pour yogurt into a bowl, add eggs and oil. Mix with a whisk until combined; no need to use a mixer.
2. Mix flour with sugar, baking powder, and baking soda.
3. Pour the wet ingredients into the dry ingredients and mix thoroughly.
4. Pour the batter into a springform pan lined with baking paper.
5. Arrange the washed, dried, pitted plums on top, skin side down.
6. Finally, sprinkle the cake with the crumble.
7. Bake it at 350°F (preferably with a fan) for about 50 minutes.