Plum Crunch

DessertServes 8

Embrace the abundance of seasonal fruit from the garden and hedgerows this month with this delicious Plum Crunch cake recipe from the team at Jervaulx Abbey. Taken from their recipe book In their Footsteps, this simple but delicious cake is perfect for a light afternoon treat, and the crunchy, sugary topping complementing the tartness of the plums perfectly. For more information about Jervaulx Abbey and to buy their recipe book online visit


For the cake:

10oz/ (usually 3) fresh plums

7oz/198g margarine

7oz/198g caster sugar

3 eggs

7oz/198g self raising flour

1.5 teaspoons vanilla extract

3 tablespoons milk

1.5 teaspoons baking powder

For the crunch topping:

2 lemons, juiced

1 tablespoon water

8oz/227g caster sugar


  1. Preheat the oven to 170°c/150°c Fan oven and line a 1lb loaf tin with greaseproof paper.
  2. Destone and slice the plums, then place to one side.
  3. Mix together the margarine and caster sugar on a high speed until light and fluffy, then add one egg at a time, adding a little flour in between each egg to avoid the mixture splitting.
  4. Add the vanilla extract, milk and the rest of the flour and the baking powder and mix well. Pour half of the mixture into the prepared tin and place a layer of plum slices over the top.
  5. Add the rest of the mixture and top with the rest of the plum slices.
  6. Bake for 45 minutes or until a skewer comes out clean. For the crunch topping - in a bowl, mix together the lemon juice, water and enough sugar to get a wet but thick consistency.
  7. Add to the top of the cake whilst still hot and leave to cool completely in the tin.
  8. Enjoy!