Plum pudding cake with cinnamon crumble – a real treat


You just have to love a cake with custard filling. And this plum custard cake with cinnamon crumbs undoubtedly does everything right that it can do right. This cake is fruity and moist, offers multiple textures, and has just the right amount of sweetness. Everything is right here.

Above all, this is a real feel-good dessert. One remembers cakes (with a lot of whipped cream!) at the grandparents. A piece like that was earned after a day of romping around in the garden and climbing trees. And reward yourself for simply existing, you should treat yourself more often.

Keep in mind that the plum season is (unfortunately, unfortunately) limited. You need to enjoy the sweet, plump drupes while you can. If you can’t get enough of it either, feel free to look for inspiration in ours recipes with plums. And just in case you ever want to learn something, find out about the here Difference between plums and plums.

You could do this, for example, while the plum custard cake with cinnamon crumbles is slowly taking shape in your oven. If there is still time after that, you can have a look at these delicious recipes that go well with the plum season:


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Tastes like grandma’s: plum pudding cake with cinnamon crumble

description

This plum custard cake with cinnamon crumble is THE cake of the season.

READ
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preparation

  1. Wash, halve and stone the plums. For the dough, cream together 100 g butter, 75 g sugar, 1 packet of vanilla sugar and a pinch of salt. Stir in eggs one at a time. Mix 180 g flour and baking powder. Stir in briefly together with 100 g sour cream. Pour the batter into a greased springform pan (26 cm ø) and smooth out. Scatter about half of the plums on top. Bake in the preheated oven (electric stove: 180 degrees, circulating air: 160 degrees, gas: level 2) for about 15 minutes.

  2. Mix the pudding powder with 50 g sugar, stir in 100 ml milk until smooth. Boil 250 ml milk. Stir in the pudding powder. Simmer while stirring for about 1 minute. Stir in 150 g sour cream. Let the pudding cool down a bit.

  3. For the crumbles, first knead 200 g flour, cinnamon, 100 g sugar, 1 packet of vanilla sugar and 150 g butter in pieces with the dough hook of the hand mixer and then with your hands to form crumbles. Take the cake out of the oven and spread the custard cream on the bottom. Scatter the remaining plums on top and top with crumbles. Bake in the oven at the same temperature for another 30 minutes. Let cool down. It tastes good with whipped cream.

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