Plum Cake with Crumble Topping
This juicy plum cake with crunchy crumb topping is the perfect blend of sweet and fruity. With a simple shortcrust pastry base, rich plums, and aromatic cinnamon streusel, this recipe is ideal for cozy coffee gatherings or as a delicious dessert—quick to prepare and irresistibly tasty.
Ingredients
- For the Dough:
- 250 g Wheat flour (sifted)
- 125 g butter (room temperature)
- 1 egg
- 70 g sugar
- 1 pinch of salt
- 2 tbsp breadcrumbs
- For the Topping:
- 900 g plums
- For the Crumble:
- 180 g Flour
- 1 Packet of vanilla sugar
- 125 g butter (room temperature)
- 1 tsp cinnamon
Instruction
- Prepare the Dough:
- Sift the flour for the dough into a bowl to remove lumps and aerate it. Add the sugar, salt, and butter, and mix until combined. Add the egg and knead everything into a smooth dough.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes.
- Prepare the Plums:Wash the plums, pit them, and cut them in half.
- Make the Crumble:Mix the flour, vanilla sugar, cinnamon, and butter in a bowl with your hands to form a crumbly mixture.
- Assemble the Cake:Preheat the oven to 180°C (350°F) (top/bottom heat) or 200°C (400°F) (convection).Grease a springform pan (about 26 cm in diameter) with butter.
- Take the dough out of the refrigerator and roll it out on a floured surface.
- Line the springform pan with the dough, creating a small edge.Prick the dough base a few times with a fork to prevent air bubbles.
- Sprinkle the breadcrumbs over the dough base.
- Place the prepared plum halves upright, close together, to cover the entire base.
- Evenly sprinkle the crumb topping over the plums.
- Bake:Bake the cake in the preheated oven for 40–45 minutes, until the crumble is golden brown and the plums are soft.
- Cool Down:Remove the cake from the oven and let it cool completely in the pan before removing it from the springform.
- Enjoy baking and eating!
Notes
If the amount of streusel seems too much for your taste, you can simply use less – this will make the cake more fruity. For example, I didn't use all of the streusel, and the cake was still perfectly balanced. The leftover streusel can be easily frozen and saved for your next baking project!
Nutritional values
Calories: 515kcal | Carbohydrates: 63g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 212mg | Potassium: 250mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1199IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 3mg
Tried this recipe?Let me know how it was!
