As soon as plums come into season, I head straight for the kitchen to bake this easy cake.
时间: 30 分钟 烹饪时间, 60 分钟 烘焙世界
营养: 卡路里 大约 869 / 蛋白质 11克 / 碳水化合物 116克 / 脂肪 39克
食材 (12 份数)
|525 g||butter (divided)|
|600 g||sugar (divided)|
|850 g||all-purpose flour (divided)|
|10 g||baking powder|
|8 g||vanilla sugar|
|confectioner’s sugar for serving|
baking sheet, oven, large bowl, parchment paper, cutting board, knife, spatula, stand mixer or hand mixer with beaters
A sweet, red wine Auslese is more subtle than a port wine, but has enough body to stand up to a moist, autumnal cake and is the perfect addition to any coffee gathering.
Preheat the oven to 180°C/350°F. Halve plums and remove pits.
oven, cutting board, knife
1.5 kg plums
Add part of the butter and part of the sugar to a stand mixer and beat until light and fluffy. Add eggs and beat until well incorporated. Add part of the flour and baking powder. Beat until a smooth dough has formed.
stand mixer or hand mixer with beaters
225 g butter / 350 g sugar / 5 eggs / 350 g flour / 8 g baking powder
Transfer dough onto a lined baking sheet, spreading it out evenly to create a smooth surface.
baking sheet, parchment paper, spatula
In a large bowl, mix remaining butter, sugar, flour, and vanilla sugar into coarse crumbles with your fingers.
250 g butter / 250 g sugar / 500 g flour / 10 g vanilla sugar
Arrange plum halves on the dough in overlapping rows, cut side facing up. Sprinkle a thick layer of crumbles on top of the cake and bake in preheated oven at 180°C/350°F for approx. 1 h. Dust with confectioner’s sugar before serving and enjoy with whipped cream or vanilla ice cream, if desired.
confectioner’s sugar for serving