Juicy Plum Cake with Sprinkles
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g low-fat quark
- 3 tablespoon vegetable oil
- 2 egg (s)
- 125 g suar
- 1 packet vanilla sugar
- 1 pinch salt
- 375 g wholemeal spelled flour
- 1 packet baking powder
- 0.5 ½ lemon (s), juice from it
- 150 ml milk
For painting:
- 30 g mararine, or butter, liquid
- 50 g suar, brown
For covering:
- 1 kg plum (s)
For the sprinkles:
- 1 cup flour, spelled flour works here too
- 1 cup sugar
- 0.5 teaspoon ½ cinnamon
- 100 g butter
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- For the crumble, knead all the ingredients together. Depending on the taste, more or less cinnamon can be used. When the streusel is well kneaded, it can be put in the refrigerator until it is baked.
- For the dough, first stir the quark with the oil and eggs until smooth. Gradually stir in the remaining ingredients and knead well together. Depending on your taste, brown rum or cinnamon can also be used in the dough.
- Place the dough on a greased baking sheet and then brush with the melted butter or margarine. Then cover the dough with the brown sugar.
- Press the washed and pitted plums / plums well into the batter. Spread the streusel over the cake and bake the cake in the preheated oven for 25-30 minutes at about 180 degrees.
- I love this cake and have also baked it with currants and apples.
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