Plum Crumb Cake

Ingredients

• 550 g spelt whole‑grain flour
• 180 g applesauce
• 150 g low‑fat quark
• 2 tbsp milk (3.5% fat)
• 4 tbsp rapeseed oil
• 1.5 tbsp baking powder
• 2 Eggs
• 20 plums
• 0.5 cinnamon stick
• 0.5 Vanilla pod
• 350 g coconut blossom sugar
• 1 lemon (juice)
• 10 egg whites
• 150 g almond sticks
• 150 g softened butter

Instructions

1. 1.

   For the dough, combine 450 g spelt whole‑grain flour with applesauce, quark, milk, rapeseed oil, baking powder and eggs in a bowl and beat into a smooth batter using an electric hand mixer.

2. 2.

   Line a baking tray with parchment paper and spread the batter onto it.

3. 3.

   Wash, pit and chop the plums. In a pot simmer half of the plums with cinnamon, split vanilla pod, 50 g coconut blossom sugar and lemon juice until soft, about 7 minutes. Remove from heat, cool, then discard the cinnamon stick and vanilla pod.

4. 4.

   Whisk the egg whites with 150 g coconut blossom sugar into glossy stiff peaks. Spread the plum compote over the batter and top with the meringue. Smooth it out and bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 20 minutes.

5. 5.

   Meanwhile, crumble the remaining flour, almonds, butter and coconut blossom sugar into crumbs. Distribute the remaining plums and crumbs over the cake and bake another 20–30 minutes until golden brown. Remove from oven, let cool, cut into pieces and serve.