Cozy Plum Crumb Cake Recipe – Easy Fall Dessert!

This plum cake is one of those comforting desserts that instantly makes you think of home! The sweet, tangy plums nestled between layers of creamy semolina and golden, buttery crumbs just melt in your mouth. It’s perfect for those moments when you want something special but also heartwarming. You’ll love how the flavors come together—like a little taste of autumn, no matter the season!

I always make this cake when I’m in the mood for something cozy. The smell that fills the kitchen while it’s baking is incredible—cinnamon, vanilla, and caramelized sugar all working their magic. It makes waiting for the first slice almost impossible! Once it’s chilled, the layers set beautifully, making every bite a perfect balance of textures.

What I love most about this recipe is that it’s a real showstopper without being too fussy! Even if you’re not a pro in the kitchen, it’s hard to go wrong with this. The plums do most of the work by bringing their natural sweetness, and those crispy crumbs on top add such a satisfying crunch. The semolina layer is rich and creamy, making it the perfect contrast to the soft fruit.

When you serve it, I guarantee everyone’s eyes will light up! It’s one of those cakes that doesn’t just taste good—it makes people feel good too! Whether it’s for a gathering or just a cozy evening at home, this plum cake always brings a little bit of joy.

Why You Will Absolutely Love This Recipe:

• Comforting flavors: The combination of sweet plums, cinnamon, and buttery crumbs feels like a warm hug. It’s the kind of dessert that makes you feel cozy inside!

• Easy to make: You don’t need to be a professional baker to make this. The steps are straightforward, and the ingredients are simple, making it super accessible.

• Great for gatherings: It’s perfect for sharing with friends or family. When you bring it out, everyone will be excited for a slice, and it’s sure to be a hit!

• Balanced textures: The mix of creamy semolina, soft plums, and crunchy crumbs is just so satisfying. Every bite has a little something different, which keeps it interesting.

• Customizable sweetness: You can adjust the amount of sugar depending on how sweet or tart your plums are. It’s great for making it just how you like it!

• Kid-friendly: Kids love this cake because of the sweet, fruity filling and the crispy topping. It’s a dessert that pleases all ages!

Ingredients Needed

• Plums: Use ripe, juicy plums for the best flavor and texture. If your plums are more tart, you can always adjust the sugar to balance it out.

• Sugar: Regular granulated sugar works, but feel free to add less or more depending on the sweetness of your plums.

• Vanilla sugar (extract): Adds a subtle, sweet vanilla flavor. You can substitute with vanilla extract if that’s what you have.

• Cornstarch: Helps thicken the plum filling. Mix it well with water first so it dissolves smoothly.

• Cinnamon: Gives the dessert that cozy, warm flavor. Add more or less depending on your love for cinnamon!

• Breadcrumbs: Adds the perfect crunchy layer. Use fresh or store-bought, whatever is easiest for you.

• Salt: Just a pinch enhances the sweetness and balances the flavors.

• Butter: Adds richness to the crumbs and the semolina filling. Make sure it’s at room temperature so it blends well.

• Milk: The base for the creamy semolina filling. Whole milk gives the richest flavor, but any milk will do.

• Semolina: Thickens the filling and adds a great texture. Make sure to stir continuously while cooking to avoid lumps.

• Egg: Helps bind the semolina filling and makes it smooth. Whisk it into the milk before adding to avoid scrambling.

How To Make: Step-By-Step

Plum Filling:
Wash the plums thoroughly, remove the pits, and chop them into small pieces. Place the chopped plums in a pot, add sugar and vanilla sugar, and heat over medium-high heat, stirring occasionally. Once it starts to boil, reduce the heat to medium and cook for 10-15 minutes, stirring frequently, until the plums are soft.

Note: Adjust the amount of sugar based on the sweetness of the plums. For ripe and sweet plums, 50 g of sugar is usually enough, but if the plums are firm and tart, you might need to increase the sugar up to 100 g.

Dissolve 50 g of cornstarch in 5 tablespoons of water and add it to the softened plums. Stir well and cook for a few more minutes on medium heat until the filling thickens. Remove from heat, add the cinnamon, mix well, and set aside.

Crumbs:
In a pot with a thick bottom, melt 50 g of butter over low heat. Then add the breadcrumbs and salt. Stir well with a wooden spoon and cook over medium heat, stirring constantly, for about 10 minutes, until the breadcrumbs turn golden brown.
Remove from heat and continue to stir for another minute or two while the bottom of the pot cools slightly to avoid burning the crumbs. Add the sugar, mix well, and let it cool.

Semolina Filling:
Pour 800 ml of milk into a pot, add 100 g of sugar and the vanilla sugar (or extract), and heat until warm. In a separate bowl, whisk the remaining 200 ml of milk with the egg and 150 g of semolina until smooth.

Gradually stir this mixture into the warm milk, stirring constantly to prevent lumps. Cook over medium heat, stirring continuously, for 5-10 minutes, until the semolina thickens and becomes creamy.
Remove from heat, add 100 g of butter, and stir until it melts and blends into a smooth filling.

Tip: To ensure that the top and bottom layers of semolina filling are of equal thickness, divide the filling into two equal parts in separate bowls and use a scale to measure and divide evenly.

Assembling the Cake:
In a 30×20 cm baking dish, spread half of the breadcrumb mixture evenly over the bottom, pressing it down to create a solid layer. Pour half of the semolina filling over the crumbs, smoothing it out carefully to prevent the crumbs from moving around.

Spread the cooled plum filling evenly over the semolina layer. Add the remaining semolina filling on top of the plum layer, distributing it evenly with a spoon and then smoothing it out with a spatula.

Tip: Work quickly when layering the cake, as the fillings are easier to smooth out while still warm.

Finally, sprinkle the remaining breadcrumbs evenly over the top of the cake. Place the dish in the refrigerator and chill thoroughly. Cut into squares and enjoy!

Tips and Ideas:

• Plum Variety: Mix different plum varieties for a richer flavor and texture.
• Adjust Sweetness: Taste the plum filling before finishing. Add more sugar if needed, depending on how tart the plums are.
• Layering: Let the plum mixture cool slightly before spreading it over the semolina layer to prevent mixing.
• Serving: Enjoy the cake chilled or at room temperature. Add a dollop of whipped cream or vanilla ice cream for an extra treat!
• Storage: This cake stores well in the fridge for several days and also freezes nicely. Thaw before serving.

Alternatives:

• Butter and Oil: Use all butter for a richer taste or all oil for lighter, crispier crumbs.

• Fruit Filling: Substitute plums with peaches, cherries, or apples. Adjust sugar and spices to match the fruit you use.

• Vanilla Extract: Use 1 teaspoon of vanilla extract instead of vanilla sugar for the same flavor.