John Myers
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Crumble Cake with Plums and Marzipan
The perfect crumble cake with plums and marzipan recipe with a picture and simple step-by-step instructions.
Dough:
- 125 g Butter at room temperature
- 125 g Sugar
- 2 Eggs size L.
- 125 g Flour
- 1,5 tsp Baking powder
- 4 tbsp Milk
Streusel:
- 125 g Cold butter
- 125 g Sugar
- 200 g Flour
Plums:
- 500 g Plums
- 1 tsp Cinnamon
- 2 tbsp Sugar
- 1,5 tbsp Lemon juice
- 70 g Marzipan paste
Molding:
- 100 g Powdered sugar
- 2,5 tbsp Water
Preparation:
- Line a small sheet of 20 x 26 cm with baking paper. In the case of a large one, bring this to size with the help of aluminum foil. For lining, dip the baking paper in warm until it is soft and elastic. Then express it well and use it to lay out the shape. At the same time pull up the edges of the paper a little.
- Wash and core the plums, cut into smaller pieces and place in a bowl without the resulting juice. Cut the marzipan into small cubes. Have both ready for now. Preheat the oven to 180 ° O / bottom heat.
Dough:
- Stir the butter and sugar until the sugar has dissolved. Gradually stir in the eggs and then the sifted flour mixed with the baking powder. Finally stir in the milk, pour the dough into the mold and smooth it out a little.
Streusel:
- First knead all ingredients with your hands until everything has joined together and a smooth, lumpy, slightly greasy dough is formed. Then use the hand mixer hook 1 x briefly and loosen it up to create sprinkles.
Completion:
- Mix the plums with sugar, cinnamon and juice, then fold in the marzipan cubes and distribute everything evenly on the dough. Pour the crumble on top and slide the pan into the oven on the 2nd rail from below. The baking time is 40 minutes. Then leave the cake in the switched-off, slightly open oven for approx. 5 minutes and then take it out to cool and place on a rack.
- Mix the icing sugar and water into a thick icing and drizzle it over the still warm cake.
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