Plum Crumble Cake
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
462
calories
Calories
Healthy, because
Even smarter
Nutritional values
This is a fun and tasty way to incorporate more fruit into your diet. It makes a delicious dessert but also a sweet breakfast.
Apricots, cherries, or other stone fruits can be substituted for the plums.
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 462 kcal | (22 %) | ||
| Protein | 9.24 g | (9 %) | ||
| Fat | 18.9 g | (16 %) | ||
| Carbohydrates | 66.57 g | (44 %) | ||
| Sugar added | 11.17 g | (45 %) | ||
| Roughage | 3.11 g | (10 %) |
more nutritional values
| Vitamin A | 175.52 mg | (21,940 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.19 mg | (27 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.46 mg | (42 %) | ||
| Niacin | 5.79 mg | (48 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 138.08 μg | (46 %) | ||
| Pantothenic acid | 0.72 mg | (12 %) | ||
| Biotin | 4.47 μg | (10 %) | ||
| Vitamin B₁₂ | 0.22 μg | (7 %) | ||
| Vitamin C | 11.9 mg | (13 %) | ||
| Potassium | 332.5 mg | (8 %) | ||
| Calcium | 61.31 mg | (6 %) | ||
| Magnesium | 44.61 mg | (15 %) | ||
| Iron | 2.71 mg | (18 %) | ||
| Iodine | 9.09 μg | (5 %) | ||
| Zinc | 0.86 mg | (11 %) | ||
| Saturated fatty acids | 8.83 g | |||
| Cholesterol | 53.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the dough
- 3 ½ cups all-purpose flour
- ¾ ounce Yeast (Or 1 tsp dried yeast)
- 0.333 cup sugar
- ⅞ cup lukewarm milk
- 1 egg
- 0.333 cup melted butter
- butter (for the tray)
- 1 cup sponge cake crumbs (or breadcrumbs)
- 53 ounces Plum (halved)
- 2 tablespoons Cinnamon sugar (for sprinkling)
- For the crumble
- ¾ cup all-purpose flour
- ¼ cup Almond flour
- 0.333 cup sugar
- ½ cup butter (scant)
- ground cinnamon
- ½ cup slivered almonds
- powdered sugar (for dusting)
Preparation steps
1.
Sieve the flour into a bowl and form a well in the center. Dissolve the yeast and 1 tbsp sugar in 4-5 tbsp milk and pour this mixture into the well. Mix in a little of the flour to form a starter, cover, and leave to work for around 15 minutes.
2.
Now add the rest of the milk, a pinch of salt, the egg and the butter and knead to form a smooth dough which comes away easily from the edge of the bowl. Cover and leave to rise for around 45 minutes.
3.
Heat the oven to 375°F and brush the baking tray with butter.
4.
Knead the dough again, thoroughly. Roll it out on top of the baking tray, forming a small edge, and sprinkle with crumbs. Arrange the plums on top in an overlapping manner and sprinkle with a little cinnamon sugar.
5.
For the crumble topping, mix together the flour, ground almonds, sugar, butter and a pinch of cinnamon with your fingers to form crumbs. Mix through the slivered almonds and sprinkle over the top of the plums. Bake in the oven for approx. 40 minutes.
6.
Remove the finished cake from the oven. Cut into portions and serve lukewarm or cold, dusted with icing sugar. Serve with whipped cream if desired.
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