Quick Plum Cake with Plum Jam
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 80 g mararine or butter
- 80 g suar
- 1 egg (s)
- 100 g flour
- 50 g cornstarch
- 1 teaspoon, heaped baking powder
For the filling:
- 1 glass plum jam, 450 g
For the sprinkles:
- 80 g mararine or butter
- 80 g suar
- 1 bag vanilla sugar
- 100 g flour
Print Recipe
Pin Recipe Instructions
- First of all: all ingredients should be at room temperature.
- For the dough, stir the margarine or butter well with the sugar until frothy. Then stir in the egg, then stir in the flour and cornstarch and finally the baking powder. Spread the dough in a greased springform pan and pull up the edge approx. 2 cm.
- For the filling, distribute the plum jam evenly over the dough.
- For the crumble, put all the ingredients in a mixing bowl and stir with the mixer on high speed until the margarine / butter has mixed well with the other ingredients and the crumble forms. Do not stir any longer, otherwise the dough will be too sticky and the crumbles will be too big.
- Then put the cake in the oven at 175 degrees top / bottom heat or 160 degrees convection and bake for about 50 to 60 minutes. Every oven heats differently.
- Tip: I always put a shallow bowl of water in the oven for baking, then the crumble will be even better.
- The cake becomes a little firmer and tastes even better on the 2nd or 3rd day. Serve with fresh whipped cream, a real treat.
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