Plumcot crumb cake layers together lightly sweetened vanilla cake with sliced plumcots and a spiced crumble topping.
This recipe post was created in partnership with Kroger. As always, all opinions stated here are entirely my own.
Summer is stone fruit season! Grab you favorite iced coffee or iced tea and let’s enjoy a bite of plumcot crumb cake.
You’ve heard of plums and apricots. Plumcots and apriums are a combination of those two fruits!
Plumcots are delicious eaten on their own. But, when I have an abundance of this fruit on my counter, I like to bake them into these delectable little crumb cakes!
What are plumcots and apriums?
Plumcots and apriums are delicious summer stone fruits. They blend together the flavor and texture of plum and apricot. They’re a super flavorful and juicy fruit.
They are the product of a cross pollination between plums and apricots. This non-GMO fruit is available at your local Kroger Family Brands store. (For my fellow SoCal readers, find it at Ralphs!)
To ensure you’re getting the right fruit, look for the Family Tree Farms label like the ones photographed in this post.
There are a variety of plumcots available during the summer months. They differ in flesh color ranging from deep black to crimson red to speckled yellow.
As you can see from the photo above, plumcots interior colors vary as well. See that beautiful vibrant symphony of color? They’re super juicy and range in sweetness.
Use high quality pure vanilla extract to flavor the cake batter. If you want to splurge, vanilla bean or vanilla bean paste produce the best tasting flavor. Just skip the imitation vanilla extract!
The vanilla cake is moist and tender. It is the perfect blank canvas for the juicy and flavorful plumcots.
The sliced plumcots are tossed in a little granulated sugar. This helps to make the fruit even juicier. The sliced fruit will expel some juice in the process. This is good. Add those juices into the cake.
Use a variety of different plumcot colors, or stick to one. It’ll be tasty either way.
Spiced Crumble Topping
The crumble topping is a mixture of flour, sugar, cinnamon, and COLD butter.
For more flavor and texture, substitute in almond flour for all-purpose flour. Use turbinado sugar or demerara sugar for texture and a subtle molasses flavor. Cinnamon adds the perfect amount of warmth.
Be sure to use cold butter when mixing together the crumble. Otherwise, you’ll end up with smooth dough instead of a coarse, crumbling topping mixture.
How to assemble fruit crumb cake
- Line 8-inch square baking pan with parchment paper. Allow excess parchment to run up the sides of the pan. This will allow for easier unmolding. Spread about 2/3 of vanilla cake batter on the bottom of baking pan.
- Arrange sliced plumcots over vanilla cake batter.
- Dollop remaining 1/3 vanilla cake batter over plumcots. Use the back of a spoon or a mini offset spatula to spread cake batter over fruit.
- Cover cake batter with spiced crumble topping.
Baking Dish and Serving Size
- The recipe listed here is for a 8-inch square pan. Double the recipe to accommodate a 13 x 9-inch baking dish.
- Line the baking pan with parchment paper. Allow excess parchment paper to run up the sides of the pan. This will allow for easy unmolding after baking.
- The 8-inch square cake is divided into 16 little snack cake portions.
Tips for successful crumble cake
- Make sure ingredients are room temperature before mixing together vanilla cake batter.
- Allow the plumcot crumb cake to completely cool to room temperature before slicing.
- Use a serrated knife and slice the cake in a gentle sawing motion. This will ensure clean slices.
- Store leftovers in an airtight container in the fridge for up to 4 days. Enjoy chilled, bring to room temperature, or gently reheat cake.
This is a simple cake that yields delicious results! Since the cake isn’t very sweet, it’s a great snacking cake that can be enjoyed for breakfast as well as afternoon.
Plumcot Crumb Cake
Plumcot crumb cake layers together lightly sweetened vanilla cake with sliced plumcots and a spiced crumble topping. Perfect snack cake to enjoy alongside an iced coffee or iced tea this summer!
- 114 grams (1/2 cup) unsalted butter, room temp
- 135 grams (2/3 cup) granulated sugar
- 2 large eggs, room temp
- 2 teaspoon pure vanilla extract, or vanilla bean paste
- 220 grams (1 ⅔ cup) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 114 grams (½ cup) whole milk, room temp
- 290 grams (2 cups) sliced plumcots
- 12 grams (1 Tbsp) granulated sugar
- 45 grams (⅓ cup) all-purpose flour
- 45 grams (3 Tbsp) turbinado or demerara sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 42 grams (3 Tbsp) unsalted butter, cold, cut into tablespoons
Preheat oven to 350°F. Line 8-inch square baking pan with parchment paper. Allow parchment paper to run up the sides of the pan to help with unmolding. Lightly grease parchment with butter or cooking spray. Set aside.
CAKE: In the bowl of a stand mixer, using a paddle attachment cream together butter and sugar until smooth. Add eggs and vanilla. Mix until well combined. Scrape down sides of bowl as needed.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Add half of dry flour mixture to mixing bowl. Mix on low speed. Add milk. Mix on low speed until incorporated. Follow up with remaining flour and mix on low speed until there are no longer any dry streaks of flour. Scrape down sides of bowl to ensure thorough mixing. *Batter will be thick.
PLUMCOT: Toss sliced plumcots in sugar. Set aside.
CRUMB TOPPING: Whisk together flour, sugar, cinnamon, and salt. Use a pastry cutter or two forks to cut cold butter into dry ingredients until mixture resembles coarse sand. Alternatively, use a food processor to roughly pulse ingredients together. Set aside.
ASSEMBLY: Spread 2/3 of cake batter into prepared baking pan. Arrange sliced plumcots on top, including any expelled juices. Dollop remaining 1/3 batter on top of fruit. Spread batter into an even layer. Sprinkle crumb topping all over surface.
Bake for 38-40 minutes until toothpick inserted in center of cake comes out clean. Rotate pan midway through baking to ensure even cooking. Allow cake to cool in pan for 20 minutes before unmolding. Remove from pan and cool to room temperature on wire rack.
Use a serrated knife and slice cooled cake in a gentle sawing motion. If desired, dust with sifted powdered sugar before serving.
Store leftovers in an airtight container in the fridge for up to 4 days. Enjoy chilled, bring to room temperature, or gently reheat cake.
Recipe ingredients can be doubled to fit a 9 x 13-inch baking dish.