Baking plum cakes: Delicious recipes for crumble and sponge cakes

At the beginning of autumn it makes the hobby bakers happy: The plum cake scores with quick and easy preparation and great enjoyment. September is the right time for the delicious fruit cake, because now plums are in season. We’ll give you several recipes for crumble and sponge cake and explain how you can bake plum muffins. Say goodbye to summer and welcome the golden autumn with a delicious dessert!

Plum cake: plums vs. plums, what’s the difference?

How to prepare and bake plum cake instructions

Whether in a strudel, preserved in a glass or to taste semolina pudding: In late summer and autumn, plums and plums should not be missing on any table. For many hobby bakers, however, the question arises as to whether they should use plums or plums for baked goods. What is the difference between the two types of fruit?

Botanically, both plums and plums belong to the same plant genus and have a common origin. When crossing with other families numerous subspecies have emerged. Because of the great variety of colors and shapes, even professional bakers sometimes find it difficult to distinguish between plums and plums. There are also many variations in taste. Basically, the plum fruits have an oval shape, a dark blue to black-purple color and a yellowish flesh. Their core is easily detached from the pulp. The pulp itself has a lower water content than that of plums and hardly changes during baking.

In contrast, the fruits of the plum have a reddish-blue color, are slightly larger than the plums and score with a sweet taste. The core is difficult to detach from the pulp.

Due to the different water content, plums are mainly used in baking. Plums are also great for canning. When preparing sauces and jams, however, professional bakers prefer plums.

When are plums ripe??

Baking plum sponge cakes Instructions and simple recipe

The harvest time can vary depending on the variety, but the local plums are ready to be picked in mid-August. Since the pulp remains firm, the degree of ripeness can be recognized primarily by the color of the fruit. Ripe fruits have a dark blue to purple skin. Most varieties are very fragrant and, even when ripe, have a slightly sour taste. In the following we list several plum varieties for you:

  • The house plum is perfect for baking or canning. It has small fruits with an oval-elongated shape, dark blue color and the harvest time begins at the end of August.
  • The Katinka variety is small-fruited and ideally suited as a baking fruit. The variety scores with a mild, sweet taste.
  • The Bühler early plum and the Haroma variety are picked in mid-September. They are ideal for making jams because their fruits have a low water content.
  • The Jofela plum is a late-ripening variety that is harvested from mid-to late September. It is ideal for distilling schnapps or for soaking in wine.
  • The red mirabelle plum is ideal for compotes, jams and jams. Their fruits are already ripe in mid-August.

The plums do not have a long shelf life – if not processed, they will stay fresh in the refrigerator for a maximum of 3 days. The fruits are placed unwashed in bowls or other containers and covered with cling film. For a plum cake you need ripe and fresh fruit.

Prepare the plum crumble cake in the Thermomix

Baking a plum crumble cake recipe for autumn

The first recipe is for a plum crumble cake for Thermomix. Here are the necessary ingredients:

  • 16 plums, pitted and halved
  • 2 ripe pears, variety “William”
  • 100 g butter, soft, unsalted
  • 4 teaspoons maple syrup
  • 100 g of wheat flour
  • 100 g of oatmeal
  • 25 g brown sugar
  • 1/2 teaspoon cinnamon


Baking plum crumble cake Instructions and ingredients

1. Preheat the oven to 180 degrees Celsius with convection

2. Clean and clean the plums, core and halve.

3. Clean and clean the pears, cut into quarters.

4. Line a baking sheet with baking paper and place the plums and pears in it. Drizzle with maple syrup and bake in the oven for 10 minutes.

5. In the meantime, cut the butter into small pieces and add to the Thermomix with the wheat flour, oat flakes, sugar and cinnamon.

6. Mix the ingredients for the crumble in the Thermomix for 4 seconds on level 5.

7. Take the fruit out of the oven and spread the streusel over it. Drizzle with the rest of the maple syrup.

8. Bake for another 15 minutes until the crumble turns golden brown.

You can of course vary the recipe. If you want to prepare a plum crumble vegan, you can replace the butter with a vegan alternative. Such are, for example, the combinations of palm and coconut fat. You can also mix coconut and rapeseed oils together.

Prepare plum crumble vegan

Plum cake recipe quick and delicious autumn cake

Here are the necessary ingredients for the English dessert plum crumble, prepared vegan:

For the sprinkles:

  • 300 g of wheat flour
  • Pinch of sea salt
  • 130 g vegan butter
  • 75 g brown sugar
  • 50 g almonds, ground
  • 2 teaspoons of sliced ​​almonds

For the filling:

  • 1 kg of fresh plums, pitted and halved
  • 2 teaspoons of brown sugar
  • 1 bourbon vanilla pod
  • 1 teaspoon cinnamon
  • 2 1/2 tsp masala chai (black tea with milk, sugar and spices)


1. Preheat the oven to 200 degrees Celsius without circulating air.

2. Pour the ingredients for the crumble into the Thermomix and stir for 4 seconds at level 5.

3. Clean, clean, core and halve the plums. Put the fruit in a deep bowl and mix well with the remaining ingredients for the filling.

4. Divide the sprinkles into two bowls. Spread the first part on the bottom of a baking dish, then pour the filling over it and layer with the second part of the crumble.

5. Bake the crumble cake for half an hour until the crumble turns golden brown. Then take the cake out of the stove and let it cool for 10 minutes.

You can keep the cake in the refrigerator for 3 days.

Bake the plum quark cake

Bake crumble cake with plums or plums

The plum and quark cake is an autumn classic. We offer you a simple recipe that even complete beginners will succeed in. Here are the necessary ingredients at a glance:

For the yeast dough:

  • 325 g wheat flour
  • 20 g of sugar
  • 30 g yeast, fresh
  • 200 ml milk, cooled
  • 1 medium-sized egg
  • 1 pinch of salt
  • 1 teaspoon vanilla sugar

For the quark topping:

  • 20 g butter, soft
  • 300 g quark
  • Organic lemon peel, grated

For the filling:

  • 500 g plums, pitted and halved
  • 1/2 teaspoon cinnamon

For the sprinkles:

  • 40 g butter, soft
  • 40 g brown sugar
  • 1 pinch of salt
  • 80 g wheat flour
  • 40 g almonds, ground

Baking plum cakes Recipe for sponge cakes with sprinkles


1. Preheat the oven to 180 degrees Celsius.

2. Grease a round springform pan.

3. Sieve the flour for the yeast dough and place in a bowl. Add the remaining ingredients for the yeast dough, being careful not to let the yeast touch the sugar and salt. Then knead all the ingredients into a smooth and shiny yeast dough. Make sure that the dough comes off the bowl without any problems.

4. Roll out the dough and put it in the springform pan. Pierce in 8-10 places with a fork.

5. Put the ingredients for the quark topping in a bowl and mix well. Distribute the topping evenly on the yeast dough

6. Sprinkle the halved plums with cinnamon and spread on the quark topping.

7. Pour the ingredients for the crumble into the Thermomix and stir on level 5 for 4 seconds. Layer the crumble on the plums and bake the cake in the oven for 55 minutes.

Plums in puff pastry

Plums in puff pastry

Plums in puff pastry are delicious and super easy to prepare. Here come the necessary ingredients:

  • puff pastry
  • 10 plums, pitted and thinly sliced
  • 100 g powdered sugar
  • 1-2 tsp maple syrup


1. Preheat the oven to 180 degrees Celsius with convection. Grease a baking sheet with butter.

2. Cut the puff pastry into several rectangular pieces.

3. Sprinkle the pitted and chopped plums with maple syrup and spread over the pieces of puff pastry.

4. Bake in the oven for 40 minutes.

Sponge cake with plums

Baking plum cakes with yeast dough ideas and instructions

We enjoy a sponge cake in every season of the year, but in autumn we’re especially looking forward to the sponge cake with plums. Here’s a quick and easy recipe for the delicacy:

  • 80 g packet of butter, soft
  • 1 large egg or 2 small eggs
  • pinch of salt
  • Icing sugar for sprinkling
  • Lemon zest from 1 lemon
  • 200 g wheat flour type 550
  • 1 teaspoon baking soda
  • 1 kg plums, pitted
  • 5 tbsp sliced ​​almonds
  • 2 teaspoons butter, soft


  1. Put the butter, eggs, salt and sugar in a deep bowl and stir until the salt and sugar dissolve completely.
  2. Sift the wheat flour and mix it with the baking soda and lemon zest in a separate bowl.
  3. Gradually add the flour mixture to the bowl with the egg mixture, stirring everything well.
  4. Pour the batter into a greased baking tin.
  5. Distribute the plums on the batter and garnish the cake with the almonds and sprinkle with the powdered sugar.
  6. Bake the cake in a preheated oven at 180 degrees Celsius until golden brown.

Plum muffins

How to prepare plum muffins Instructions for hobby chefs

If you want to prepare plum muffins, you can prepare the same batter from the previous recipe for sponge cakes and then divide it into muffin cases. Fill the muffin cases half full and garnish with plums, almonds and powdered sugar. Bake the muffins for about 40 minutes at 180 degrees Celsius with convection.

Dry the plums in the oven

You can also dry plums in the oven. Just do the following:

1. Line the baking rack in the oven with parchment paper and preheat the oven to 80 degrees Celsius.

2. Core the plums and distribute on the baking paper.

3. Leave the plums with the oven door slightly open for 5-6 hours. Then take it out of the oven and let it dry for another 2 hours at room temperature.

4. Keep the plums airtight and store in a cool, dry place.

Preserve plums

Plum jam recipe easy and quick

Do you have plums left over and want to keep them longer? Then you can preserve the plums. In the following we explain how you can prepare a plum jam. You need the following ingredients:

  • 500 g plums
  • 500 g preserving sugar
  • Juice of half a lemon
  • 1 pack of vanilla sugar
  • 3 mason jars, each 350 ml


1. Put the clean and pitted plums in a saucepan with the preserving sugar, vanilla sugar and lemon juice.

2. Bring the ingredients in the saucepan to a boil and stir well. After about 20 minutes, remove the pan from the heat and puree the jam finely. Then simmer for another 10 minutes.

3. At the end, sieve the jam finely and fill the jam jars while it is still hot.