Plum crumble cake with wholemeal flour

Ingredients for 1 servings:

• 250 g whole wheat flour
• 125 g butter
• 100 g honey
• 25 g sugar
• 2 eggs
• 1 tsp baking powder
• 2 tbsp water
• 2 tbsp cream
• 1 pinch of salt
• 750 g plum(s), weighed with stone, ripe
• 140 g whole wheat flour
• 70 g sugar
• 100 g butter
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

for a 26cm springform pan

Pit the plums and slice them into butterfly shapes or simply halve them. Preheat the oven to 180°C (top/bottom heat). For the batter, cream the butter, eggs, and honey until light and fluffy. Then add the sugar, eggs, baking powder, water, cream, and salt and mix to form a batter. Spread the batter into a greased 26cm springform pan and arrange the plums in a circle. Bake the cake, without the crumble, in the oven on the middle rack for about 10 minutes. Meanwhile, prepare the crumble. Knead all the ingredients into a dough, then crumble into crumbles. After the 10 minutes are up, spread the crumble on the partially baked cake and bake for another 40-45 minutes, until the crumble is golden brown.