Plum crumb cake

Happy Friday! Today, I have a recipe for a delicious plum crumb cake. It’s made of yeast dough, sliced plums and crumble on top. It tastes just like the one my grandma makes! You have to try! i love it warm and with a glass of cold milk. Like most of my cakes it’s a not too sweet, more European-style dessert. I don’t know what’s better- sweetness of plums or crunchy crumble. Bonus- your kitchen, or even the whole house, will smell heavenly.

I’m so excited the weekend starts today! And that it’s still so nice out! I’m taking in every sunny moment I can, I write my blog from the backyard and find excuses to just stroll around the neighborhood. Days are shorter already and it will be colder but there are things to look forward too, like for example Halloween or pumpkin, apples and squash season. Now, pears and plums are just divine and I’m sure taking advantage of that!

I started with mixing flour and dry yeast in a big bowl.


Then I added the rest of the ingredients- eggs, lemon peel, sugar, vanilla extract, salt and milk in room temperature and mixed. At the end I added melted and cooled butter.


Then I kneaded the dough with my hands. It should be soft and elastic. If the dough is too runny and doesn’t stick together, add some flour.


I sprinkled the bowl with flour, placed the dough inside and covered it with a towel. I let it sit in a warm place until in doubled in size, about 1.5 hour.


In the meantime I made crumbles. I mixed all the ingredients (flour, sugar, melted butter, vanilla extract and cinnamon) with my hand.


It should more or less look like that.


Then I cut plums in thick slices. You can cut them in halves too. I like it better this way so more juice gets in the cake.


After the dough was ready I placed it in a baking pan lined with parchment paper. My pan was 11×15 inches so fairly big.


Then I arranged plum slices on top.


And covered with crumbles.


Then I covered it with a towel again and let rise in a warm place for about an hour.


Finally, I baked my cake at 350 F for 45- 55 minutes until you can stick a toothpick in it and it comes out clean. I like my crumbles very crunchy so I broiled it for 5 extra minutes. That’s how I achieved the beautiful golden top in case you wanted to do the same.


It’s delicious when still warm! Enjoy!




If you tried this recipe and posted a pic or a comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!



  • 5 tablespoons of butter
  • 2 eggs
  • 1/2 cup of sugar
  • 3 1/2 cups of flour
  • 1 cup of milk
  • 1 teaspoon of vanilla extract
  • grated peel from 1/2 lemon
  • 2 packages of dry yeast (8g each)
  • a pinch of salt
  • 1 1/2 pounds of plums


  • 1 cup of flour
  • 1/2 cup of sugar
  • 1/2 stick of butter (4 tablespoons)
  • 1 teaspoon of vanilla extract
  • a pinch of cinnamon


  1. In a big bowl mix flour and dry yeast.
  2. Add the rest of the dough ingredients eggs, lemon peel, sugar, vanilla extract, salt and milk in room temperature and mix. At the end add melted and cooled butter.
  3. Knead the dough until soft and elastic. Place in bowl sprinkled with flour, cover with a towel and let sit in a warm place until the dough doubles (around 1.5h).
  4. In the meantime melt butter and mix with the rest of crumble ingredients (sugar, flour, vanilla extract and cinnamon). Slice plums.
  5. Transfer ready dough to a baking pan lined with parchment paper, arrange plums on top and cover with crumbles. Cover it with a towel and wait until it doubles in size (around 1h).
  6. Bake at 350 F for about 45-55 minutes, until a toothpick comes out dry. You can broil it for additional 5 minutes if you want your crumbles very crunchy. Enjoy!

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Recipe adapted from:

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