Plum cake with cinnamon and crumble

Ingredients for 1 servings:

• 400 g flour
• 150 g sugar
• 250 g butter
• 1 egg(s)
• 1 ½ kg plum(s)
• Cinnamon
• 250 g flour
• 150 g sugar
• 1 packet of vanilla sugar
• 150 g butter, soft

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Shortcrust pastry variant on the tray

Place the flour and sugar in a bowl. Use a spoon to make a well in the center and add the egg. Mix together with some of the sugar, add a pinch of salt, and place the butter cubes on top. Knead with your hands or the dough hook of an electric mixer until you have a smooth shortcrust pastry. Wrap in foil and chill for half an hour. Roll out the dough on a greased baking sheet (approx. 30 x 40 cm) and prick several times with a fork. Bake in a preheated oven (200°C) for ten to twelve minutes. Wash the plums, halve them, remove the stones, and quarter them, but do not cut all the way through. Cover the base densely with them. Dust with cinnamon to taste. Place the flour, sugar, vanilla sugar, and softened butter in a bowl (if you like, you can also mix the cinnamon into the crumble). Knead between your fingers until crumble-like. Spread over the plums. Bake the cake at 180 degrees for another 30 to 40 minutes.