Can I bake the plum cake a day ahead?

Yes, that works beautifully. Thanks to the plums and the curd layer the cake stays lovely and moist the next day – some people like it even better once it has settled. Dust it with powdered sugar only just before serving so it doesn't dissolve.

How do I store the plum cake and how long does it keep?

Covered, the cake keeps at room temperature for 2 to 3 days. In warm weather, or if you want to keep it fresh longer, store it in the fridge, where the curd layer keeps it moist for up to 4 days. You can also freeze individual slices.

Can I swap the plums for other fruit?

Absolutely. Italian prune plums, apricots or thinly sliced apples work just as well on the curd layer. With very juicy fruit such as cherries I pat it dry first so the base doesn't get too wet.

Can I make the plum cake gluten-free?

Yes. Replace the spelt flour in both the base and the crumbles with a gluten-free flour blend that contains a binder. The yeast dough rises a little less, but it still turns out nice and fluffy and the crumbles stay crunchy.

Can I leave out the curd layer?

Of course – then it becomes a classic yeast crumble cake with plums, which is also delicious. Without the creamy curd layer the cake is a touch less moist, but the fluffy yeast dough comes through more.

18 SEPTEMBER 2018

Plum cake with crumbles and curd layer

By Verena Frei

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Last updated 8 July 2026

Prep: 60 min
Cook: 40 min
Total: 100 min
Servings: 1 cake (approx. 12 slices)

Hello lovelies, today I have another sweet recipe for you: plum cake with crumbles and curd layer. Figs, plums, apples and pumpkins – I think these are my favorite ingredients at the moment. The plum and apple harvest is very opulent this year. We‘ve been driving by many fruit trees this summer which appear to bend under the weight of apples and plums. Unfortunately we also saw some trees or rather branches that collapsed because they couldn’t carry this large amount of fruits. We definitely have to take advantage of the rich harvest. Next to apple sauce and plum sauce, one of our favorites is a delicious cake.

Plum cake with crumbles and curd layer

This plum cake with crumbles and a curd layer has a fluffy yeast dough, a vegan curd coating, fresh delicious plums of course and sweet crumbles on top. Crumbles are the best part of the cake, don’t you think? I still remember very well how I loved to steal them off the cake in an unobserved moment as a child – and also how I fought over the biggest crumble with my brother :-).

Plum crumble cake on a marble stand against a wooden wall

The cake will get very moist because of the plums and the curd coating, that’s just how we like it. I even take it out the oven a little earlier because we like it when the inside of the cake is still a little raw. But of course this is a personal reference. The girls ask me pretty much every day when will I bake this delicious cake again. I think I will create the same recipe with apples next, this sounds delicious too. You can also leave out the curd coating and bake a simple yeast cake with crumbles – also very tasty.

We sprinkled some powdered sugar on top of the cake, something I like on all crumble cakes – just a force of habits but of course you can leave the powdered sugar out.

Vegan crumble cake with plums

Plum cake with curd layer and crumbles, whole cake on stand

I think I may have to return to the kitchen now and bake the apple version, I really feel like it! But I will add two more apple and plum recipes to the blog this week (or next week). One is for very delicious apple pancakes and one for plum chocolate muffins with walnuts. Luckily apple season lasts very long, so I can post many more recipes for you.

Slice of plum cake with curd layer served on a plate

Plum crumble cake from above with one slice cut away

If you love this plum cake with crumbles and curd layer, my baking corner has more autumn treats waiting for you: for a slightly lighter version I adore my plum cake with healthy crumbles, the apple version my girls keep asking for is this vegan apple cake with crumbles, and if you like it fruity and crisp you have to try my plum tart with buckwheat flour. I'd be so happy if you bake this cake, and I can't wait to hear how you like it.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: thanks to the curd layer and the plums the cake stays moist for days – covered it keeps at room temperature for 2 to 3 days, in the fridge for up to 4. I like to bake it a touch shorter so the middle stays lovely and soft. You can swap the plums for Italian prune plums, apricots or apple slices, and leave out the curd layer if you like – then it becomes a classic yeast crumble cake. Dust with powdered sugar only just before serving.

Vegan plum cake with crumbles and a curd layer on a marble stand, whole cake

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