Episode 1: Samiha and the Plum Crumble Cake

On today’s episode of Baking with Beeba, we journey to [redacted], where I had the joy of visiting Samiha’s warm and welcoming family home. One sunny Thursday afternoon, while we were sitting together in her garden, the idea for this Plum Crumble Cake came to life. It’s a recipe that captures the coziness of that moment, and I’d love for you to give it a try and enjoy every bite!

Plum Crumble Cake

Ingredients

Cake

  • ½ cup (113 g) unsalted butter, browned

  • ½ cup (120 g) whole milk yogurt, room temperature

  • 1 large egg, room temperature

  • 1 egg yolk (reserve the white for topping), room temperature

  • ½ tsp vanilla extract

  • 1 ½ tsp almond extract

  • 1 cup (192 g) granulated sugar

  • 1 ¼ cups (206 g) all-purpose flour, sifted

  • ½ tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

Plum Filling

  • 20ish plum (about 1½ cups), chopped

  • ¼ cup (52 g) brown sugar

  • ½ tsp ground cinnamon or 7–8 small cinnamon sticks

Crumb Topping

  • 1 reserved egg white (15 g)

  • 1 ¼ cups (162 g) all-purpose flour, sifted

  • ¼ cup (54 g) unsalted butter, softened

  • ½ cup (90 g) packed brown sugar

Instructions

Cake

  • Prepare the Cake Batter

  • Preheat oven to 350°F (175°C). Grease and line an 8-inch round pan with parchment paper.

  • In a saucepan over medium heat, melt the butter and cook until it turns amber with a nutty aroma. Set aside to cool slightly.

  • In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and salt.

  • In another bowl, whisk browned butter, yogurt, egg, egg yolk, vanilla, and almond extract.

  • Add wet ingredients to the dry mixture and whisk until just combined (do not overmix).

  • Spread batter evenly into prepared pan.

Make the Plum Filling

  • In a small saucepan, combine peaches, brown sugar, and cinnamon.

  • Simmer over low heat for 5–10 minutes, until slightly thickened and reduced.

  • Set aside to cool before assembling.

Prepare the Crumb Topping

  • In a bowl, mix flour, brown sugar, butter, and reserved egg white.

  • Stir until the mixture forms a soft clumps.

Assemble and Bake

  • Spread the peach filling evenly over the cake batter.

  • Crumble the topping mixture evenly across the surface.

  • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

  • Cool slightly before serving. Dust with powdered sugar if desired.
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