Desserts
This apple and plum cake recipe delivers a sophisticated fruit fusion that balances tender crumbs, juicy fruit, and a boozy caramelized crown. The secret lies in layering tart plums and sweet apples with a spiced batter, then crowning it with a buttery streusel that caramelizes into golden perfection. I developed this recipe after years of experimenting with fruit cakes, and it's now my go-to for gatherings where I want to impress without sacrificing ease.
The beauty of this cake is its versatility—it works equally well for breakfast with coffee or as an elegant dessert with vanilla ice cream. The boozy element (a splash of bourbon or brandy) enhances the fruit flavors while adding depth, though it's subtle enough that it won't overpower. What makes this recipe stand out is the streusel topping, which bakes into a crispy, caramelized crust that contrasts beautifully with the soft cake beneath.
By the time it emerges from the oven, you'll have a cake that's rich yet light, with bursts of tender fruit throughout and a crown that's irresistibly crisp. The aroma alone will have everyone gathering around, and the first bite delivers perfect harmony—tart, sweet, and buttery all at once. This is the kind of dessert that feels special but doesn't require hours of baking.
Perfect for holidays, brunch gatherings, or when you want to elevate a simple dessert. The recipe scales easily, so you can adjust the size based on your needs. Let's get baking!
Ingredients for apple and plum cake
Tender crumbs, juicy fruit, and a boozy caramelized crown—just 15 ingredients for this showstopper.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Spooning and leveling for accuracy |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Packed Brown Sugar 🍚 | ¾ cup | Light or dark variety |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for streusel |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Baking Powder 🍃 | 2 tsp | Aluminum-free preferred |
| Ground Cinnamon 🌿 | 1 ½ tsp | Freshly ground for warmth |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Bourbon or Brandy 🍷 | ¼ cup | Optional for depth of flavor |
| Mixed Apples 🍎 | 2 cups | Peeled, cored, diced small |
| Plums 🍑 | 1 ½ cups | Pitted, diced small |
| Old-Fashioned Rolled Oats 🌾 | ½ cup | For streusel texture |
| Chopped Walnuts 🥜 | ½ cup | Toasted for extra flavor |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
The fruit makes or breaks this cake. Local farmers markets often have the best mix of tart plums and sweet apples—look for firm, vibrant fruit. If you can't find plums, peaches or pears work too, but plums give that signature tartness. The bourbon is optional but worth it—Buffalo Trace or Maker's Mark are my go-tos, but any quality bourbon or brandy will do. For the streusel, toasted walnuts add crunch, but pecans or almonds work if you're out. Just make sure they're toasted—raw nuts taste bland in this context.
No bourbon? Apple cider or orange juice adds subtle sweetness without the boozy kick. Fresh fruit is ideal, but frozen works in a pinch—just thaw and drain well. The oats in the streusel are non-negotiable for texture, but if you're gluten-free, gluten-free oats or crushed graham crackers will save the day. For the sugar, I always use a mix of white and brown—the brown keeps the streusel moist while the white gives that caramelized crust. And if you're watching calories, you can reduce the butter by 2 tbsp and use applesauce, but trust me on the full-fat version.
This cake keeps beautifully—3 days at room temperature wrapped in foil, or up to 5 days in the fridge. For longer storage, freeze the whole cake (unfrosted) for up to 3 months. I like to wrap it tightly in plastic wrap, then foil, and thaw at room temperature. The streusel gets even more caramelized when reheated, so pop it in the oven for 5 minutes at 350°F if you want to revive it. And if you make a double batch? Portion it into individual servings—this cake is always gone too fast.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear, this batter comes together faster than a grocery list. Just cream butter and sugars, toss in eggs, then fold in flour—no sifting, no overthinking. The apples and plums practically melt into the crumb, so you don’t even need to chop them finely.
- Sweet-Tart Magic: That combo of granulated and brown sugar? Chef’s kiss. The brown sugar caramelizes just enough to balance the sharpness of the plums and the crisp bite of the apples. Honestly, the first slice makes me want to bake it again immediately.
- Weeknight or Weekend Star: Slice it warm for breakfast with coffee, pack it for lunch, or serve it chilled with tea—this cake handles any moment. (Yes, even on a Tuesday night.) The butter keeps it rich but not heavy, so it’s just as welcome at brunch as it is at a picnic.
- Budget-Friendly Luxury: Flour, sugar, butter, eggs—these are pantry staples that won’t break the bank. A single batch stretches to feed four for breakfast or two for dessert, and leftovers? They last days without drying out. My secret weapon for stretching groceries without skimping on flavor.
Step-by-step instructions for apple and plum cake
Here's how to create a rich, boozy fruit cake with a perfect buttery streusel topping.
Prepare the Fruit Filling
In a large bowl, combine the 2 cups mixed apples and 1.5 cups plums. Toss them gently with 1 tablespoon of the granulated sugar (reserve the rest for the batter) and 1 teaspoon of the vanilla extract. This sweetens the fruit while keeping it tender. Let the mixture sit for 10 minutes—this allows the fruit to release some juices, which prevents a dry cake.
Here's the thing—don't skip the tossing. You want the fruit evenly coated so every bite has that perfect sweet-tart balance. If your fruit is particularly juicy, you can drain it briefly in a colander before adding to the batter later. This step makes all the difference in texture.
Mix the Cake Batter
In a separate large bowl, whisk together the 2.5 cups all-purpose flour, 2 teaspoons baking powder, 1.5 teaspoons ground cinnamon, 0.25 teaspoon ground nutmeg, and 0.5 teaspoon salt. Sift this mixture once to remove any lumps—this ensures a light, fluffy texture. Set aside.
In another bowl, cream together the 1 cup unsalted butter (cold, cubed) and the remaining 1.5 cups granulated sugar and 0.75 cup packed brown sugar on medium speed until light and fluffy, about 3-4 minutes. Add the 2 whole large eggs, one at a time, mixing well after each addition. Stir in the 0.25 cup bourbon or brandy and the remaining 1 teaspoon vanilla extract. This boozy touch adds depth that complements the fruit beautifully.
Combine and Fold in Fruit
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix—you should still see some streaks of flour. Gently fold in the prepared fruit mixture, reserving any released juices. The batter will look thick and slightly streaky, which is perfect for a moist cake.
I know it seems like too much fruit, but trust me—the cake needs that juicy balance. If you're concerned, you can press a spoonful of batter into a small bowl of water. If it holds its shape, it's ready. If it spreads too much, let it rest for 10 minutes before baking.
Prepare the Streusel Topping
In a small bowl, mix together the 0.5 cup old-fashioned rolled oats, 0.5 cup chopped walnuts, 0.25 cup granulated sugar, and 0.25 cup packed brown sugar. Cut in the 1 cup unsalted butter (still cold) using a pastry cutter or your fingers until the mixture resembles coarse crumbs. The texture should be crumbly but hold together when pressed—this ensures a perfect, crispy topping.
Here's where it gets fun—sprinkle half of the streusel mixture evenly over the batter in the prepared pan. This layering creates that signature buttery crown we all love. Press down gently with your fingers to help it adhere to the batter.
Bake to Golden Perfection
Transfer the cake to a preheated 350°F oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown with a crispy streusel crown. If the streusel starts browning too quickly, tent the cake with foil to prevent over-browning while the center cooks through.
Your oven might run hot, so start checking at the 45-minute mark. The cake is done when it springs back gently when pressed in the center and the streusel is a beautiful golden brown. Let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. This resting time ensures clean cuts and prevents a crumbly texture.
Pro Tips For Making Apple And Plum Cake
- Cream Butter Properly: Beat the butter and sugars until it’s pale and fluffy—about 3-4 minutes with a mixer. I learned this the hard way: skipping this step means a dense cake instead of a tender one. The butter should look like wet sand, not just lumpy.
- Core the Apples Right: Use a melon baller or small spoon to scoop out the cores—leave the skin on for texture. I was lazy once and just sliced them, which made the cake soggy. Small, even chunks (½-inch) cook faster and keep the cake from turning mushy.
- Don’t Overmix the Batter: Stop folding in the fruit as soon as it’s just combined—overmixing develops gluten and turns the cake tough. My grandmother swore by this, and she was right: a few streaks of batter are fine; a smooth, stiff dough isn’t.
- Test Doneness Early: Pull the cake out when the center still has a slight give—it’ll firm up as it cools. I’ve burned three cakes waiting for the toothpick test to come out completely clean. A cake with a little spring is better than a dry one.
Creative variations of apple and plum cake
Spiced Rum Twist
Swap the bourbon for 2 tbsp spiced rum like Captain Morgan Original or Kraken Spiced Rum—it adds warm cinnamon and clove notes that pair perfectly with the fruit. I like to toast 2 tbsp chopped pecans with ½ tsp cinnamon and sprinkle them over the streusel before baking. The rum's caramelization during baking deepens the flavor profile, making each bite taste like a cozy autumn morning. 🍷
Citrus-Zest Glaze
Add a tangy finish by brushing the cooled cake with a simple glaze made from ½ cup powdered sugar, 2 tbsp fresh lemon juice, and 1 tbsp orange zest. Whisk until smooth and drizzle over the top before serving. The citrus brightens the rich fruit flavors and adds a glossy sheen. For extra flair, garnish with thin orange slices—they look stunning and add a refreshing contrast. ✨
Caramel Apple Swirl
Fold ½ cup salted caramel sauce (store-bought or homemade) into the batter before adding the fruit. As the cake bakes, the caramel will swirl through the layers, creating pockets of gooey sweetness. I recommend using SkinnyDip Caramel Sauce for its rich, buttery flavor. For a showstopper effect, drizzle extra caramel over the streusel crown after baking and sprinkle with flaky sea salt to balance the sweetness. 🍎
Coconut Streusel Crunch
Replace half the oats in the streusel with ½ cup unsweetened shredded coconut (toasted for 3 minutes in a dry pan). The coconut adds a tropical twist that pairs surprisingly well with the fruit. For extra texture, fold in 2 tbsp toasted coconut flakes on top of the streusel before baking. This variation works especially well if you're serving the cake at a brunch or summer gathering—it feels fresh yet indulgent. 🥥
Chai-Spiced Version
Boost the spice profile by adding ½ tsp ground cardamom and ¼ tsp ground ginger to the dry ingredients. For the streusel, replace the walnuts with ½ cup chopped hazelnuts and add 1 tsp chai spice blend (or a mix of cinnamon, cardamom, and cloves). The warm spices complement the fruit beautifully and give the cake a sophisticated, aromatic depth. This version is perfect for holiday gatherings or when you want to impress with layers of flavor. 🌿
Vegan Adaptation
Make this cake completely plant-based by using 1 cup applesauce to replace half the butter in the batter and ½ cup coconut oil (solid) for the streusel. Substitute the eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, mixed and rested for 5 minutes). The texture stays moist and delicious, and the streusel still achieves that perfect caramelized crust. This version proves that plant-based baking can be just as rich and satisfying as traditional recipes. 🌱
Nutrition facts
Frequently asked questions
Can I use frozen fruit instead of fresh for this cake?
Yes, but with one key adjustment! Use 1.5 cups frozen fruit (thawed and drained well) instead of fresh. The extra moisture from thawing can make the cake denser, so reduce any other liquids in the recipe by 2 tablespoons. For best results, pat the fruit completely dry with paper towels before folding it into the batter.
How do I prevent the cake from being too dry?
The secret is balancing moisture! If your fruit is very juicy, drain it well before adding to the batter. For extra insurance, place a ½ cup water in a small cup at the bottom of your cake pan—this creates steam during baking that keeps the cake moist. Also, avoid overbaking—remove it when a toothpick comes out with a few moist crumbs rather than completely clean.
What's the best way to store leftovers?
Wrap the cake tightly in plastic wrap, then place it in an airtight container. It stays fresh at room temperature for 3 days, or you can refrigerate for 5 days. For longer storage, freeze the whole cake (unfrosted) for up to 3 months. To revive, let it sit at room temperature for 1-2 hours before serving, or warm slices in a 350°F oven for 5-10 minutes to restore that crisp streusel.
Can I make this cake gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill). For the streusel, use gluten-free rolled oats and ensure your baking powder is labeled gluten-free. You may need to add ½ teaspoon xanthan gum to help bind the cake. The texture will be slightly denser but still delicious—just don't overmix the batter to maintain moisture.
Why did my streusel turn out crumbly instead of crispy?
This usually happens when the butter melts too quickly during baking. Make sure your butter is cold and cubed when mixing the streusel, and don't overwork it—just combine until crumbly. Also, try baking the cake at 325°F instead of 350°F to give the streusel time to set properly. For extra crispiness, sprinkle the streusel with 1 tablespoon granulated sugar before baking.