Plum Crumble Cake or as we call it in German, Streuselkuchen, is a firm favourite in my family. My Oma makes it whenever we go to visit her and it’s a relatively quick cake to rustle up. It’s especially nice in summer when plums are in season and that is why I have decided to bite the bullet and actually bake it myself – for the very first time. I’m thrilled that it turned out just like my nan’s and most of all that Amy really liked it. If you want to have a go at a plum crumble cake German style, then here’s the recipe:
Ingredients for a 40 x 30cm tray:
375 g of self-raising flour
7 g dry active yeast
75 g sugar
pinch of salt
200 ml milk
75g soft butter or margarine and some extra for greasing the baking tray
1kg plums, de-cored
200g self-raising flour
150g soft butter or margarine
1. De-core your plums, quarter them and set aside
2. For the base, sift flour and dry yeast. Then add sugar, salt, milk and butter and combine to a dough using the dough hooks of your hand-held mixer. Take out of your bowl and roll out on the greased baking tray.
3. Top your base with plums as shown in the picture above.
4. For your crumble topping, mix flour, sugar and butter on the lowest setting of your hand-held mixer before turning it up to the highest setting. Sprinkle your crumble over the plums and bake in a pre-heated oven on 180 C for 30 minutes.
5. Cool on a wire rack and enjoy with some vanilla ice-cream or whipped cream!