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Streuselkuchen mit Zwetschgen rezept

Plum Cake with Walnut Crumble

A delicious crumble cake made with a spelt flour and ground almonds base that is topped with plums and a walnut crumble. A quick and easy, lightly sweet coffee cake.

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Course Dessert
Category Baking
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 380 kcal
Autor Elle

Ingredients

For the crumble topping:

  • 60 g butter, melted
  • 3 tablespoons Mascobado brown sugar
  • 1 teaspoon cinnamon (Ceylon)
  • 60 g walnuts, chopped
  • 70 g white spelt flour (Type 630 - or regular flour)

For the base:

  • 100 g raw sugar or beet sugar
  • 1 package vanilla sugar (8g)
  • 4 large eggs
  • 170 g white spelt flour, sifted (Type 630 - or regular flour)
  • 1 teaspoon baking powder (phosphate-free)
  • 100 g almond meal (blanched)
  • 1 teaspoon lemon zest, finely grated (from an organic lemon)
  • 80 g butter, melted and cooled to room temperature
  • 8-10 small plums (Zwetschgen), stoned and cut into thin slices
  • Icing sugar, to dust (optional)

Method

  1. Preheat oven to 320°F / 160°C (140°C fan-assisted). Grease the bottom and sides of a 24 cm round springform cake tin and line the base with parchment paper.
  2. To make the crumble topping: in a small bowl, add the sugar, butter, cinnamon and stir to combine. Add the nuts and flour and mix only until just combined (do not over mix). Set aside.
  3. Using a hand mixer, or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the sugar, vanilla sugar and eggs until light and fluffy (3-4 minutes).
  4. In a large bowl, whisk together the sifted flour, baking powder, almond meal and lemon zest. Add it to the egg mixture and using a spatula, mix gently until just combined.
  5. Add the melted butter and gently fold it in until incorporated (do not over mix!).
  6. Scrape the batter into the prepared tin and smooth the top.
  7. Arrange plum slices evenly over the batter and drop small spoonfuls of the crumble over the plums.
  8. Transfer to the preheated oven and bake for 45-50 minutes until golden brown and risen.
  9. Remove from the oven and place on a cooling rack to and cool completely in the tin.
  10. Serve sprinkling with a little icing, if desired. Enjoy!

Notes

  • This cake is best eaten within the first 1-2 days. It can be stored in the fridge for up to 4 days.
  • Spelt flour can easily be substituted with regular all-purpose flour. 

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.