Plum crumble cake



Recipe from: Katinka Ehret



Category: Desserts & baked goods



Published on: 1 October 2019

Yeast as a base, fresh plums from the garden or - as in our case - collected on a short hike and lots and lots of crumble! That's the great and yet so simple combination for this delicious cake.

Yes! I love sprinkles! A cake can't have enough of them!!!

And because I really like crumble, there is definitely enough crumble mixture in my recipes to cover the cake nicely with the delicious topping 🙂

Katinka Ehret | Personal Trainerin | Ganzheitliche Gesundheit

Preparation time: approx. 30 min

Walking time: approx. 30 min

Baking time: approx. 25 - 30 min

Ingredients for a 28 springform tin

For the dough

100 ml soya milk
2 tbsp Alsan (vegan butter)
25 g cane sugar
½ fresh yeast cube
250 g spelt flour type 630
1 pinch of salt
500 g plums

For the crumble

100 g cane sugar
100 g Alsan (vegan butter)
120 g spelt flour type 630

Preparation

Gently heat the soya milk and melt the butter in it. Stir in the sugar, crumble in the yeast and stir to dissolve. Leave to rise for 10 minutes.

Mix the flour and salt in a bowl, add the yeast liquid and work into a smooth dough. Do not "knead" the yeast dough, but rather pull the dough from the outside inwards to create a certain tension on the outside of the dough. Sprinkle the bowl with a little flour, place the dough in it and leave to rise in a sheltered place without draughts for approx. 30 minutes.

In the meantime, wash, halve and pit the plums.

To make the crumble, work the sugar, butter and flour into a crumbly mixture with your fingers.

Preheat the oven to 180 °C fan oven.

Now roll out the pastry to a size slightly larger than the springform tin, place in the springform tin and press slightly up the sides. Spread the plums on top and then cover with the crumble.

Bake the cake at 180 °C fan oven for approx. 25 - 30 min, so that the crumble is still nice and golden.

Enjoy the cake warm or chilled 🙂

Enjoy your meal!

Your Katinka