Roasted Plum Almond Crumb Cake with Vanilla Glaze

Why You’ll Love This Recipe

• Jammy roasted plums bring bright, concentrated fruit flavor to every bite.
• Almond flour in both batter and streusel adds rich nuttiness and tender crumb.
• Cinnamon-cardamom spice warms the topping without overpowering the fruit.
• A simple vanilla glaze gives a glossy finish and just-right sweetness.

Grocery List

• Produce: 1 1/2 lb ripe plums, 1 lemon
• Dairy: Unsalted butter, sour cream (or full-fat yogurt), eggs, milk
• Pantry: All-purpose flour, almond flour, granulated sugar, light brown sugar, powdered sugar, cinnamon, cardamom, vanilla extract, almond extract, baking powder, baking soda, kosher salt, sliced almonds, parchment paper

Full Ingredients

Roasted Plums

• 1 1/2 lb ripe plums (6–8 medium), pitted and sliced 1/2-inch thick
• 2 tbsp granulated sugar
• 1 tsp fresh lemon juice
• Pinch of kosher salt

Almond Streusel

• 3/4 cup all-purpose flour (90 g)
• 3/4 cup almond flour (72 g)
• 1/2 cup light brown sugar, packed (100 g)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp kosher salt
• 6 tbsp unsalted butter, melted and cooled slightly (85 g)
• 1/3 cup sliced almonds

Buttery Cake Base

• 1 1/2 cups all-purpose flour (180 g)
• 1/2 cup almond flour (56 g)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, softened (113 g)
• 3/4 cup granulated sugar (150 g)
• 2 large eggs, room temperature
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp almond extract
• 3/4 cup sour cream, room temperature (180 g)
• 1 tsp finely grated lemon zest

Vanilla Glaze

• 3/4 cup powdered sugar (90 g)
• 1–2 tbsp milk (as needed for drizzling consistency)
• 1/2 tsp pure vanilla extract
• Pinch of kosher salt

Step-by-Step Instructions

Step 1: Roast the plums

Preheat the oven to 425°F (220°C) with a rack in the center. Toss sliced plums with granulated sugar, lemon juice, and a pinch of salt on a rimmed sheet pan lined with parchment. Roast for 12–15 minutes, until the fruit softens and the edges look glossy and jammy. Transfer the plums and any syrupy juices to a bowl and let cool to room temperature. If there’s more than 2–3 tablespoons of juices, spoon off and reserve 1 tablespoon for glazing or swirling, and discard the rest so the cake doesn’t get soggy.

Step 2: Make the almond streusel

In a medium bowl, whisk the all-purpose flour, almond flour, brown sugar, cinnamon, cardamom, and salt. Drizzle in the melted butter and stir with a fork until large, clumpy crumbs form. Fold in the sliced almonds. Refrigerate while you make the batter to help the crumbs hold their shape.

Step 3: Lower oven heat and prepare the pan

Reduce the oven temperature to 350°F (175°C). Grease a 9-inch square pan (or a 9-inch springform) and line with a parchment sling for easy removal, leaving overhang on two sides. Lightly butter the parchment as well.

Step 4: Mix the buttery cake batter

In a small bowl, whisk the all-purpose flour, almond flour, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and granulated sugar with a hand mixer (or stand mixer fitted with the paddle) on medium speed until pale and fluffy, 2–3 minutes. Beat in the eggs one at a time, scraping the bowl as needed, then mix in the vanilla, almond extract, and lemon zest. On low speed, add the dry ingredients in two additions, alternating with the sour cream, beginning and ending with dry. Mix just until the last streak of flour disappears. Do not overmix.

Step 5: Assemble the cake

Spread the batter evenly into the prepared pan, smoothing the top. Arrange the cooled roasted plums evenly over the batter, leaving a small 1/2-inch border at the edges. Spoon over up to 1 tablespoon of the reserved plum syrup in thin ribbons. Sprinkle the chilled streusel evenly over the plums, squeezing some of it into larger clusters for variety.

Step 6: Bake

Bake at 350°F (175°C) for 40–45 minutes, rotating the pan halfway through. The cake is done when the streusel is golden and a toothpick inserted into the cake (avoiding the plums) comes out with a few moist crumbs, not wet batter.

Step 7: Cool, glaze, and serve

Cool the cake in the pan on a rack for 20 minutes. Lift out using the parchment and cool until just barely warm or room temperature, about 40 minutes more. Whisk the powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable; add a few drops more milk if needed. Drizzle the glaze over the cake in zigzags. Slice into 12 squares (or wedges) and enjoy.

Pro Tips

• For jammy, not soggy fruit, roast the plums briefly and drain excess juices before assembling.
• Chill the streusel while you make the batter—cool crumbs = crisp, defined topping.
• Weigh your flours for accuracy and a tender crumb. If measuring by cups, fluff, spoon, and level.
• Room-temperature eggs and sour cream help the batter emulsify for a softer, higher rise.
• If your plums are very tart, add 1 extra tablespoon sugar to the roasting step.

Variations

• Brown-butter streusel: Brown the 6 tbsp butter, cool until just warm, then use in the streusel for a toasty, nutty aroma.
• Stone-fruit swap: Use apricots, pluots, or peaches. Adjust roasting time by 2–3 minutes if fruit is very ripe.
• Spice twist: Replace cinnamon-cardamom with 1 tsp ground ginger and a pinch of clove for a cozy variation.

Storage & Make-Ahead

Store covered at room temperature up to 2 days or refrigerate up to 4 days. The crumb stays crispest on day 1–2. To freeze, wrap individual slices tightly and freeze up to 2 months; thaw at room temperature and refresh in a 300°F (150°C) oven for 8–10 minutes. Streusel can be mixed and refrigerated up to 2 days ahead. Roasted plums can be made 1 day ahead; keep chilled and drain excess juices before assembling.

Nutrition (per serving)

Approximate: 430 calories; 22 g fat; 55 g carbohydrates; 6 g protein; 2 g fiber; 28 g sugars; 220 mg sodium.