John Myers
Plum and Apple Crumble Cake
The perfect plum and apple crumble cake recipe with a picture and simple step-by-step instructions.
- 170 g Flour
- 80 g Sugar
- 0,5 packet Vanilla sugar
- 150 g Cold butter
- 75 g Ground hazelnuts
- 1 pinch Salt
- 300 g Fresh plums
- 1 Apple boskop
- 0,5 tsp Baking powder
- 100 g Marzipan raw mass
- 190 g Flour
- 120 g Butter
- 100 g Sugar
- 2 Eggs
- For the crumble: Mix 170 g of flour, 80 g of sugar, 1/2 packet of vanilla sugar, 1 pinch of salt and hazelnuts. Add 150 g of butter in small pieces and knead everything with your fingers to make crumble. Chill for 30 minutes.
- Pit the plums. To do this, cut crosswise at both tips. Cut open lengthways on one side and remove the stone. Then carefully unfold the plums. Peel, quarter and core the apples and cut into approximately 1cm wide wedges.
- Grease a baking tin (28 + 23) with a little butter. Mix 190 g of flour and baking powder. 120 g of butter and 100 g of sugar and a pinch of salt with the whisk of the hand mixer for at least 8 minutes until creamy. Add eggs one after the other Stir in for about 1/2 minute at a time. Add flour mixture and stir in briefly on the lowest setting.
- Preheat the oven to 180 degrees (fan oven 160 degrees). Spread the dough evenly in the baking pan, cover with plums and apple wedges. Spread the hazelnut sprinkles over the top, in the middle of the hot oven for about 40. Bake for a minute. Allow to cool completely on a wire rack and serve.
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