# Zwetschgenkuchen mit Streusel

This simple plum crumble cake features a base and topping made from the same crumble dough, with the cake base not being pre-baked.

- Servings: 12 servings
- Total time: 65 min
- Cuisine: German
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. Preheat 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.
2. For 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.
3. Knead the crumbly mixture firmly by hand, using the warmth of your hands, and set it aside in the refrigerator.
4. Wash, cut open, pit, and halve or quarter the 800g plums, depending on their size.
5. Melt 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.
6. Stir in 2 tablespoons of cornstarch and simmer the plums on low heat for at least 2 minutes until the liquid has thickened.
7. In 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.
8. Pour the plum mixture onto the streusel base and sprinkle with 1 packet of vanilla sugar.
9. Form the remaining streusel mixture into crumbles with your hands and distribute them over the plum mixture, adjusting the size of the crumbles as desired.
10. Bake the plum crumble cake for 45 minutes on the middle rack in the preheated oven at 180 degrees Celsius (upper/lower heat).

## Equipment

- Springform (24 cm Durchmesser)
- Backpapier
- Küchenmaschine mit Knethaken oder Handmixer
- große Pfanne
- Esslöffel 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.

## Source

- Original video: https://emmikochteinfach.de/einfacher-zwetschgen-streuselkuchen/?fbclid=PAQ0xDSwMD7RtleHRuA2FlbQIxMAABpx5VpRtjUVe9dqBc12XQEAd8JrCSW5j0-3wgoQmCXdF4Bko_fTe-BVqmIYBM_aem_AUIciZ6fgWaDj3-PTjSeMw
- Recipe page: https://www.cliprecipe.com/recipe/c1da5705-dbc9-4237-9739-fb9cdeb92ee6
- Extracted: 2025-08-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt