Plum Cake with Crumb Topping on a Sheet
Try the plum cake with crumb topping from Spoonsparrow or another of our healthy recipes!
Ingredients
- 1 cube fresh yeast (42 g)
- 220 ml lukewarm milk
- 750 g spelt whole-grain flour
- 200 g coconut blossom sugar
- 1 egg
- 1 egg yolk
- 1 pinch salt
- 200 g softened butter
- 2 kg plums
- 1 tsp cinnamon
- 50 g ground almonds
Instructions
-
1.
Dissolve the yeast in the milk. Sift 550 g of flour and combine with the yeast-milk mixture, 50 g coconut blossom sugar, egg, yolk, salt, and 50 g softened butter to form a smooth dough. Shape the finished dough into a round, dust with flour, and let rise in a warm place for about an hour until doubled.
-
2.
Process 150 g softened butter, cinnamon, 150 g coconut blossom sugar, 200 g flour, and ground almonds into crumb topping. Rub the mixture between your hands repeatedly until it takes on a crumbly consistency like streusel. Cover and refrigerate the crumbs.
-
3.
Wash, halve, and pit the plums.
-
4.
Knead the dough again and let rise for another 10 minutes. Then roll out evenly to fit a baking sheet, place on parchment paper, and prickle with a fork several times. Arrange the plum halves in a tiled pattern over the dough. Sprinkle with the crumb topping and bake in a preheated oven at 180°C (fan: 160°C; gas: level 2-3) for 35–40 minutes.