Go Back
–+ servings

Polish plum kefir crumb cake

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Print the recipe

Ingredients

Cake batter

  • 480 g all-purpose flour
  • 3 tsp baking powder Measure with level teaspoons.
  • 150 g granulated sugar
  • 16 g vanilla sugar Use baking vanilla sugar.
  • 400 ml plain milk kefir Bring to room temperature before mixing.
  • 125 ml canola oil Choose a mild-tasting oil.
  • 3 eggs Use large eggs at room temperature.

Fruit

  • 600 g fresh plums Weigh before removing the stones. Choose ripe, firm fruit; avoid soft or overripe plums.

Butter crumble

  • 80 g all-purpose flour
  • 50 g unsalted butter Keep it cold and cut it into small pieces.
  • 50 g granulated sugar

You will need

  • 20 × 30 cm baking pan
  • Oven with top and bottom heat
  • Mixing bowls
  • Spoon
  • Baking paper
  • Kitchen scale, measuring jug and measuring spoons
  • Knife and chopping board
  • Wooden skewer

Instructions

  • Preheat the oven to 180°C (350°F) with top and bottom heat and the fan off.
  • Line the baking pan with baking paper.
  • Wash and dry the plums, remove their stones and cut them into quarters.
  • Use your fingertips to rub the crumble flour, cold butter and sugar into small, uneven clumps.
  • Mix the batter flour, baking powder, granulated sugar and vanilla sugar in a bowl.
  • Stir the kefir, oil and eggs together in another bowl.
  • Stir the dry ingredients into the kefir mixture with a spoon, just until no dry flour remains.
  • Spread the batter evenly in the prepared pan.
  • Arrange the plum quarters over the batter.
  • Scatter the crumble over the fruit.
  • Bake for about 50 minutes, until golden; a wooden skewer inserted into the centre, away from the plums, should come out without wet batter.
  • Let the cake cool completely in the pan before cutting it into 12 pieces.

Storage and safety

Once the cake has cooled completely, keep it in an airtight container in the refrigerator at 4°C (40°F) or below and eat within 3 days. The preparation and baking times exclude bringing ingredients to room temperature and cooling the cake.