Zwetschgenkuchen mit Streusel

Name: Zwetschgenkuchen mit Streusel
Total time: 65 min
Yield: 12 servings
Cuisine: German
Ingredients: 150 g kalte Butter (Keine "streichzart"-Sorte verwenden! Am besten Deutsche Markenbutter / Süßrahmbutter); 150 g Zucker; 300 g Weizenmehl (Alternativ Dinkelmehl Type 630); 800 g Zwetschgen (mit Kern); 6 EL Zucker; 2 EL Speisestärke; 1 TL Butter; 1 Päckchen Vanillezucker

1h 5m

Serves 12

emmikochteinfach.de

Zwetschgenkuchen mit Streusel

emmikochteinfach.de

1h 5m

Serves 12

Directions

1Preheat the oven to 180 degrees Celsius (upper/lower heat) and line the bottom of your springform pan with baking paper. Lightly grease the edges with butter.
2For the streusel base and topping, mix 300g flour, 150g cold butter, and 150g sugar with the dough hook of a food processor or a hand mixer.
3Knead the crumbly mixture firmly by hand, using the warmth of your hands, and set it aside in the refrigerator.
4Wash, cut open, pit, and halve or quarter the 800g plums, depending on their size.
5Melt 1 teaspoon of butter in a large pan over medium heat and add the plum halves. Sprinkle with 6 tablespoons of sugar and dissolve it briefly, stirring occasionally.
6Stir in 2 tablespoons of cornstarch and simmer the plums on low heat for at least 2 minutes until the liquid has thickened.
7In the meantime, place about 2/3 of the streusel mixture into your springform pan and press it evenly and firmly onto the bottom with a spoon or a small rolling pin.
8Pour the plum mixture onto the streusel base and sprinkle with 1 packet of vanilla sugar.
9Form the remaining streusel mixture into crumbles with your hands and distribute them over the plum mixture, adjusting the size of the crumbles as desired.
10Bake the plum crumble cake for 45 minutes on the middle rack in the preheated oven at 180 degrees Celsius (upper/lower heat).

Ingredients

150 g kalte Butter (Keine "streichzart"-Sorte verwenden! Am besten Deutsche Markenbutter / Süßrahmbutter)
150 g Zucker
300 g Weizenmehl (Alternativ Dinkelmehl Type 630)
800 g Zwetschgen (mit Kern)
6 EL Zucker
2 EL Speisestärke
1 TL Butter
1 Päckchen Vanillezucker

Equipment

Springform (24 cm Durchmesser)BackpapierKüchenmaschine mit Knethaken oder Handmixergroße PfanneEsslöffel oder kleiner Teigroller

Tips

For the best crumble results, use real brand butter/sweet cream butter, not "spreadable" varieties or margarine.
The streusel-mass for the base and topping can be prepared a day in advance and stored in the refrigerator.
When pressing the crumble dough for the base, ensure it is dense and firm to prevent it from becoming soggy.
To make the plums especially juicy, lightly caramelize them in butter and sugar before adding them to the cake.
If serving the cake the next day, sprinkle a packet of cream stiffener on the base before adding the plums to reduce sogginess.
The cake can be enjoyed warm, especially with fresh whipped cream.

Zwetschgenkuchen mit Streusel

1h 5m

Serves 12

emmikochteinfach.de

Zwetschgenkuchen mit Streusel

emmikochteinfach.de

1h 5m

Serves 12

Directions

1Preheat the oven to 180 degrees Celsius (upper/lower heat) and line the bottom of your springform pan with baking paper. Lightly grease the edges with butter.
2For the streusel base and topping, mix 300g flour, 150g cold butter, and 150g sugar with the dough hook of a food processor or a hand mixer.
3Knead the crumbly mixture firmly by hand, using the warmth of your hands, and set it aside in the refrigerator.
4Wash, cut open, pit, and halve or quarter the 800g plums, depending on their size.
5Melt 1 teaspoon of butter in a large pan over medium heat and add the plum halves. Sprinkle with 6 tablespoons of sugar and dissolve it briefly, stirring occasionally.
6Stir in 2 tablespoons of cornstarch and simmer the plums on low heat for at least 2 minutes until the liquid has thickened.
7In the meantime, place about 2/3 of the streusel mixture into your springform pan and press it evenly and firmly onto the bottom with a spoon or a small rolling pin.
8Pour the plum mixture onto the streusel base and sprinkle with 1 packet of vanilla sugar.
9Form the remaining streusel mixture into crumbles with your hands and distribute them over the plum mixture, adjusting the size of the crumbles as desired.
10Bake the plum crumble cake for 45 minutes on the middle rack in the preheated oven at 180 degrees Celsius (upper/lower heat).

Ingredients

150 g kalte Butter (Keine "streichzart"-Sorte verwenden! Am besten Deutsche Markenbutter / Süßrahmbutter)
150 g Zucker
300 g Weizenmehl (Alternativ Dinkelmehl Type 630)
800 g Zwetschgen (mit Kern)
6 EL Zucker
2 EL Speisestärke
1 TL Butter
1 Päckchen Vanillezucker

Equipment

Springform (24 cm Durchmesser)BackpapierKüchenmaschine mit Knethaken oder Handmixergroße PfanneEsslöffel oder kleiner Teigroller

Tips

For the best crumble results, use real brand butter/sweet cream butter, not "spreadable" varieties or margarine.
The streusel-mass for the base and topping can be prepared a day in advance and stored in the refrigerator.
When pressing the crumble dough for the base, ensure it is dense and firm to prevent it from becoming soggy.
To make the plums especially juicy, lightly caramelize them in butter and sugar before adding them to the cake.
If serving the cake the next day, sprinkle a packet of cream stiffener on the base before adding the plums to reduce sogginess.
The cake can be enjoyed warm, especially with fresh whipped cream.