Grandma's autumnal plum and orange cake with cinnamon crumble

Ingredients for 1 servings:

• 75 g butter, soft
• 50 g sugar
• 2 m.-sized eggs
• 1 orange(s), untreated, peel
• 1 pinch of salt
• 180 g flour
• 2 tsp baking powder
• 50 ml milk
• 1 kg plum(s)
• 75 g butter, cold, in cubes
• 100 g flour
• 60 g sugar
• 1 pinch of salt
• 1 tsp cinnamon
• some butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Old North German recipe, guaranteed to be successful, simple and quick

Preheat the oven to 200°C, then reduce the fan speed to 180°C. For the pastry, cream the softened butter with the sugar until creamy and thoroughly mix in the eggs. Then add the salt and orange zest; this creates a wonderfully fruity flavor and goes wonderfully with the plums – Grandma’s idea! Combine the flour with the baking powder and add it to the butter mixture along with the milk. The finished pastry should slowly fall off the mixer; then it has the right consistency. Grease a springform pan and pour the batter into it. For the topping, wash the plums (preferably fresh and juicy and ripe from the tree), halve them, and pit them, then arrange them in a circle on the pastry. For the crumble, knead the cold butter cubes, flour, sugar, salt, and cinnamon with your hands or a dough hook until thick and crumbly, then spread them evenly over the plums. Bake the cake at 180°C for 40–50 minutes on the middle rack. Tip: Grandma serves this cake warm with cold whipped cream. For a sheet cake, double the ingredients and bake for 35-40 minutes.