Polish Plum Crumble Cake (Ciasto Śliwkowe)
Polish Plum Cake - Ciasto Sliwkowe - juicy, sweet-tart plums nestled into a soft, rich cake, topped with buttery crumble.
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Equipment
- mixing bowls
- whisk
- hand or stand mixer
- spatula
- Baking pan
- parchment paper
- measuring cups and spoons
- Citrus zester
- knife, cutting board
- cooling rack
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup almond flour
- 12-14 Italian plums halved and pitted
- 3 large eggs
- 1 egg yolk
- 1/2 cup unsalted butter browned
- 1/2 cup greek yogurt or sour cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- Zest of 1 orange about 1 tsp
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- ¼ tsp cardamon or a mix of cinnamon and cardamom
Crumb topping
- 1/4 cup almond flour
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
Instructions
- In a small bowl, mix together all-purpose flour, almond flour, brown sugar, and cinnamon.
- Add cold cubed butter, and using your fingers or a pastry blender, mix until the mixture forms coarse crumbs.
- Place the bowl in the fridge while you prepare the cake batter to keep the butter firm and create a crisp topping.
- In a small pot, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma (about 3-4 minutes).
- Remove from heat and let it cool slightly.
- Preheat your oven to 350°F (175°C).
- Line a 9x9 inch baking pan with parchment paper for easy removal.
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, pinch of salt, cinnamon, and cardamom. Set aside.
- In another large bowl, combine the browned butter and granulated sugar together until smooth and creamy.
- Add the eggs and egg yolk one at a time, mixing well after each addition. Then, add the vanilla and orange zest.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can make the cake dense. Stir in the Greek yogurt (or sour cream), mixing gently until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Arrange the halved plums on top of the batter, skin side down, gently pressing them into the batter.
- Remove the streusel from the fridge and sprinkle it evenly over the plums.
- Bake in the pre-heated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- If the streusel starts to brown too quickly, loosely cover the cake with aluminum foil halfway through baking.
- Allow the cake to cool in the pan for about 15-20 minutes before transferring it to a wire rack to cool completely.
Notes
Brown the butter carefully - When browning the butter, keep a close eye on it. It can go from golden and nutty to burnt very quickly.
Don’t overmix the Batter - once you add the flour mixture, mix just until combined.
Arrange the plums cut-side up - Placing the plums cut-side up prevents too much moisture from soaking into the cake.
Nutrition
Serving: 1pieceCalories: 250kcalCarbohydrates: 29gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 66mgSodium: 116mgPotassium: 124mgFiber: 2gSugar: 16gVitamin A: 498IUVitamin C: 5mgCalcium: 62mgIron: 1mg
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