This Classic German Plum Cake with Cinnamon Crumble brings a delightful fusion of tart plums and sweet, spiced crumbles to your table. The recipe features a tender shortcrust base, a rich vanilla custard layer, and a generous topping of fresh plums, finished with a cinnamon-infused crumble. It’s a perfect balance of flavors and textures that will captivate your taste buds.
Why You’ll Love This:
- Tart Meets Sweet: The natural tartness of plums contrasts beautifully with the sweet custard and crumble.
- Textural Delight: Experience the blend of creamy, fruity, and crumbly textures in every bite.
- Aromatic Spices: Cinnamon adds a warm and comforting aroma.
- Versatile Dessert: Perfect for any occasion, from family dinners to special celebrations.
Perfect Occasion: This plum cake is ideal for autumn gatherings, cozy family dinners, or as a special weekend treat. It’s also a great choice for potlucks and festive celebrations, where its unique flavor and presentation will surely be a conversation starter.
Decoration Tips:
- Simple Elegance: Dust with powdered sugar for a classic finish.
- Creamy Accompaniment: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Seasonal Garnish: Decorate with fresh mint leaves or additional cinnamon sticks for a seasonal touch.
Ingredients:
For the Shortcrust Base:
- 250 g flour
- ½ packet baking powder
- 80 g sugar
- 125 g room-temperature butter
- 1 egg
- ½ tsp cinnamon
- 1 packet bourbon vanilla sugar
For the Custard Filling:
- 400 ml milk
- 1 packet vanilla custard powder
- 4 tbsp sugar
- 200 g sour cream
For the Topping:
- 650-700 g plums
For the Cinnamon Crumble:
- 35 g cold butter
- 60 g flour
- 30 g sugar
- 1 packet vanilla sugar
- 1 tsp cinnamon
Instructions:
- Combine all shortcrust base ingredients in a bowl and knead into a smooth dough. Press the dough into a 24 or 26 cm springform pan and refrigerate.
- Prepare the custard according to the package instructions, using 400 ml milk and 4 tbsp sugar. Stir in 200 g sour cream and let it cool to lukewarm, stirring occasionally.
- For the crumble, knead together flour, butter, sugar, vanilla sugar, and cinnamon until crumbly.
- Spread the lukewarm custard over the shortcrust base.
- Wash, halve, and pit the plums. Arrange them on top of the custard.
- Sprinkle the cinnamon crumble over the plums.
- Bake in a preheated oven at 180°C (356°F) for 60 minutes.
- Allow the cake to cool for 5 hours before serving with cream or vanilla ice cream.
Enjoy this classic German Plum Cake with Cinnamon Crumble, a delightful blend of seasonal flavors and textures!
