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Paleo Plum Crumb Cake

  • Author: Laura
  • Total Time: 1 hour 15 minutes
  • Yield: 9 slices 1x


Update the classic breakfast treat with vanilla cake, subtly spiced plums, and an irresistible crumb topping.




1 teaspoon ground cinnamon

½ teaspoon ground ginger

Pinch ground cardamom

½ teaspoon sea salt

1 ½ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

½ cup olive oil

1/3 cup coconut sugar

2 tablespoons pure maple syrup


46 plums (enough to make a complete layer over the cake)

Juice of one lemon

1 tablespoon pure maple syrup

½ teaspoon ground ginger

½ teaspoon ground cardamom


6 tablespoons coconut oil, room temperature

¼ cup maple sugar

1 large egg

1 teaspoon vanilla bean powder

1/3 cup unsweetened almond milk

1 ¼ cups paleo flour blend

1 ¼ teaspoons baking powder


Preheat oven to 350 degrees F, 325 degrees F convection.  Oil an 8 or 9 inch square pan.

Make the crumbs.  In a medium bowl, stir together cinnamon, ginger, cardamom, salt, and flour.  Stir in oil, sugar, and syrup until clumps of various sizes form.  Set aside.

Stir the plums together with the lemon juice, syrup, ginger, and cardamom to macerate while making the cake.

Make the cake.  in a medium bowl, beat the oil and sugar until combined and slightly lightened in texture.  Beat in the egg and vanilla.  Stir in half the flour, followed by the milk, and finally the baking powder and remainder of the milk.

Spread the cake batter on the bottom of the prepared pan.  Top with an even layer of plums, covering all the cake.  Pour any juice left in the bowl over the plums.  Finish by sprinkling with the crumbs.  Bake about 1 hour.  A toothpick test is tough, so make sure it’s golden brown and the fruit juices are bubbling.  Cool completely in the pan.

Cake may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave about 1 minute.


Recipe adapted from Smitten Kitchen

  • Prep Time: 15 minutes
  • Cook Time: 1 hour