I know, I know, plum is a signal, that autumn is approaching, yet we have the middle of summer. But I do really like plums, that as soon as there are on stalls, I can not resist them. Eating them for pain (yes, verbatim) I do not have enough of them. So if I wanted to eat in the store. That is why today, my Plum Cake guest on the blog. The usual, no madness and combination , but what are they good. I invite to cake with juicy plum and tasty, cinnamon crumble. And of course I recommend!
The recipe comes from my old notes, was not given the size of plaque, and my cake came out for me a little too high. In that recipe I give larger plaques than I used.
Ingredients for the shortcrust pastry:
- 2 glass coarse flour (280g)
- 1 glass granulated sugar (150g)
- 2 eggs
- 16g of vanilla sugar
- 1 teaspoon of baking powder
- 190g butter
- plums (about 0,7 kg)
Melt butter and cool. In a bowl sift flour with baking powder, add sugar and eggs, rub together, then add the melted and cooled butter and form a smooth dough. Wrap dough in plastic, cool in the refrigerator for about. 1 hour.
Plaque measuring 25×35 cm parchment baking paper, Put pie plates on the bottom.. On top put together strictly plums, slit to the top, so as to cover the entire cake. Plums sprinkle with crumble.
Ingredients for the crumble:
- 100g flour
- 60g melted butter
- 60g brown sugar
- 1,5 teaspoon cinnamon
All components combine together to crumble and rub between your fingers.
Bake at 180 ° C for about 50 minutes. After this time, remove from the oven, cool.
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