Plum Cake
A fresh plum cake recipe featuring ripe plums and a buttery crumb topping. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.5 kg plums
- 300 g whole wheat flour
- 1 tsp Baking powder
- 150 g cold butter
- a pinch of salt
- 3 tbsp sugar
- 1 egg
- 3 tbsp sugar
- 1 tsp cinnamon
- 50 g shortbread crumbs
- 75 g butter
- 75 g sugar
- 75 g flour
- 75 g finely ground almonds
- 1 vanilla pod (for the bean)
Instructions
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1.
Sift the flour onto a work surface, mix with baking powder, sugar and salt. Create a well in the center of the flour. Cut the cold butter into small pieces and distribute around the well. Crack the egg into the center, add about 50 ml lukewarm water, then use a knife to cut through all ingredients until small dough crumbs form. Quickly knead with hands into a dough, shape into a ball, wrap in cling film and refrigerate for about 30 minutes.
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2.
Wash the plums, pat dry, halve them and remove the pits.
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3.
Prepare the crumble topping from the listed ingredients, rubbing the dough between your hands repeatedly until it reaches a crumbly consistency. Cover and chill in the refrigerator. Preheat the oven to 180°C (356°F).
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4.
Roll out the dough between two sheets of parchment paper and line a greased baking tin, forming a rim. Prick the dough several times with a fork. Sprinkle the shortbread crumbs over the base. Arrange the plums on top of the dough in a tiled pattern. Mix sugar with cinnamon and sprinkle over the fruit. Top with crumble and bake for about 35–40 minutes on the lower rack.
