Plum Crumb Cake
Plum Crumb Cake - the cookie-like crust, juicy plum vanilla filling, and crunchy crumble on top. Crazy good!!!
For the crust:
- 220 grams all-purpose flour (1 3/4 cup, 7.76 oz)
- 120 grams cold butter (1/2 cup) cut into cubes
- 50 grams powdered sugar (1.76 oz)
- pinch of salt
- 1 egg
- 2 teaspoons grated lemon zest
For the filling:
- 1 kg plums (2lb)
- 250 grams plum or cherry juice (1 cup)
- 100 grams granulated sugar (1/2 cup)
- 2 vanilla pudding packages cook and serve type (not instant) like dr. Oetker
- 100 grams water (3.5 oz)
For the topping:
- 90 grams butter (3.17 oz) melted
- 130 grams all-purpose flour (4.58 oz, 1 cup)
- 60 grams granulated sugar (4 tablespoons)
- pinch of salt
- 1/2 teaspoon cinnamon
In a food processor, combine the flour, sugar, lemon zest and salt.
Pulse a few times to combine, add butter and continue to pulse until mixture resembles breadcrumbs, then add egg and lemon zest. Pulse again until the mixture sticks together then tip onto the work surface and knead a pastry two or three times to make it smooth. It should come together easily without being sticky. Flatten the ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
For the filling wash, halve and stone the plums. In a large pot pour plum/cherry juice and add sugar. Bring to a boil, add the plums and simmer for about 5 minutes. Dissolve 2 packages of vanilla pudding in 100 ml water until smooth and lump-free. Add to the plums while stirring constantly. Cook for 1-2 minutes until thick, remove from heat and let cool to room temperature.
For the crumble melt butter and leave to cool slightly. Mix with remaining ingredients and rub with your fingers to coarse crumble. Chill.
Preheat oven to 180°C (350°F). Lightly grease 23cm (9-inch) springform.
Assemble: Take the dough out of the fridge and let it sit on the counter for a few minutes to soften. On a lightly floured surface, using a rolling pin, roll out the dough into a 28 cm (11-inch) circle, and line the bottom and the edges of the springform with the rolled dough, keep in mind that edges need to be at least 3 cm high. If you want the tart shell to look neater, then measure the bottom of the pan and cut a round piece of dough and place it at the bottom of the pan. For the sides, cut strips of dough, wide at least 3 cm. Place one strip at a time around the edge, pressing gently to stick them in place. Cover the pan and refrigerate for at least 30 minutes.
Spread plum filling over the prepared dough and sprinkle with crumble. Bake in a preheated oven for about 75 - 90 minutes, depending on your oven. Start checking after 1 hour. The crumble should be golden brown.
Please, read the tips&tricks section in a post above
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Serving: 1slice | Calories: 382kcal | Carbohydrates: 55.1g | Protein: 5.1g | Fat: 16.2g | Saturated Fat: 9.9g | Cholesterol: 55mg | Sodium: 194mg | Potassium: 132mg | Fiber: 1.1g | Sugar: 26.1g | Calcium: 60mg | Iron: 2mg