Small Plum Cakes with Breakfast Cereal Crumble
Pound cake, meet fruit pudding. These pretty little cakes-in-disguise are teeming with tender slices of plums in a super-soft, light—and quick—cake batter, for a velvety breakfast you can eat with a spoon. Topped with a hearty crumble, which combines All-Bran, almonds and maple syrup, each sweet scoop also packs some serious nutritional punch for dessert.
Ingredients
- 1/2 cup (35 g) bran cereal (like All-Bran)
- 1/4 cup (40 g) unbleached all-purpose flour
- 1/2 cup (55 g) sliced almonds
- 3 tbsp unsalted butter, softened
- 2 tbsp (30 ml) maple syrup
- 4 plums, pitted and sliced into thin wedges
- 6 tbsp (85 g) sugar
- 1/4 cup (40 g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup (55 g) unsalted butter, softened
- 1 egg
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a bowl, combine all of the ingredients and mix until the crumble holds its shape when pressed. Set aside.
Pound cake, meet fruit pudding. These pretty little cakes-in-disguise are teeming with tender slices of plums in a super-soft, light—and quick—cake batter, for a velvety breakfast you can eat with a spoon. Topped with a hearty crumble, which combines All-Bran, almonds and maple syrup, each sweet scoop also packs some serious nutritional punch for dessert.