Plum cake with poppy seed crumble

Ingredients for 1 servings:

• 200 g butter
• 200 g sugar
• 3 m.-sized eggs
• 1 vanilla pod(s), including the pulp
• 2 tsp orange zest
• 210 g wheat flour type 405
• 1 ½ tsp, leveled baking powder
• 1 pinch of salt
• Fat for the mold
• 600 g plums, prunes or mixed
• 120 g flour
• 20 g poppy seeds
• 80 g sugar
• 80 g butter, soft
• 1 pinch of salt
• 1 tbsp powdered sugar, optional

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

alternatively with plums, no yeast dough

For the dough, beat the butter and sugar with a hand mixer until light and fluffy. Beat in the eggs one at a time for about 30 seconds. Add the vanilla pulp and orange zest. Mix together the flour, baking powder and salt and add. Stir in briefly. Wash the plums, halve them and remove the stones. Preheat the oven to 200°C top/bottom heat or 180°C fan-assisted. For the poppy seed crumble, knead the flour with the poppy seeds, sugar, butter and salt with your hands until coarse crumbles form. Grease a 28 cm springform pan. Spread the dough evenly, arrange the plums overlapping from the outside to the inside and scatter the crumble over the top. Bake the cake in the hot oven on the middle rack for about 30 minutes until golden brown. Remove from the oven, allow to cool slightly and garnish with icing sugar if desired.