John Myers
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Quick Plum Mirabelle Cake
The perfect quick plum mirabelle cake recipe with a picture and simple step-by-step instructions.
Sponge mixture:
- 65 g Stevia or 125g sugar
- 125 g Yogurt butter, soft
- 2 Eggs
- 1 tsp Vanilla sugar from stevia, homemade! O. a pck. Normal!
- 250 g Spelled flour
- 2 tsp Baking powder
- 2 tbsp Lemon juice
- 2 tbsp Grated lemon peel
Covering:
- 250 g Plums
- 250 g Mirabelle plums
Cinnamon crumble:
- 40 g Yogurt butter, soft
- 30 g Brown sugar
- 80 g Spelled flour
- 1 tsp Cinammon
- Powdered sugar
Sponge mixture:
- Stir the butter well until frothy. Add stevia to the whipped butter and stir until the stevia has dissolved. Now gradually beat the eggs and stir everything well.
- Mix the baking powder and vanilla sugar with the flour. Pour the flour mixture into the egg-sugar mixture and fold in well. Then stir the lemon juice and the grated lemon zest into the batter. The dough for the mirabelle cake should now tear and fall off the mixing spoon. If the dough is still too firm, you can carefully add a little more milk or water.
Preheat the oven to 200 degrees!
- Fill the dough into a round baking tin lined with baking paper!
Covering:
- Wash the plums and mirabelle plums and let them drain well. Halve and quarter the drained fruit with a kitchen knife and remove the core. Cover the dough in the baking pan with the pitted fruit, starting from the outer edge.
Cinnamon crumble:
- Mix the butter, brown sugar, flour and cinnamon in a bowl with a mixer until crumbly and spread on the prepared cake!
- Bake the cake for 40 minutes on the middle rack!
- After cooling, sprinkle with powdered sugar!
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