Plum Crumble Cake

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Plum Crumble Cake
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40 min.
ready in 1 hr 40 min.
Ready in

Healthy, because

Even smarter

With its high fibre content, wholemeal spelt flour is not only good for the digestion, but also contains the essential amino acid tryptophane, which can have a mood-lifting effect - the body can convert it into the good mood hormone serotonin and ensure a cheerful mood. Plums are relatively low in acidity and are therefore easy to digest even for sensitive stomachs.

Fancy a summer cake, but the season's not right? No problem, if you make provisions in good time - the plums can be halved and pitted and frozen. Other stone fruit varieties taste great in this cake too, of course.


For the cake
300 grams Pastry flour
100 grams sugar
1 egg
200 grams butter
1 kilogram Plum
2 tablespoons breadcrumbs
butter (for the pan)
For the crumble
75 grams butter
75 grams Pastry flour
75 grams sugar
How healthy are the main ingredients?

Preparation steps


For the cake: pile flour mixed with sugar on the work surface and make a well in the center. Add an egg to the well and cut butter into small pieces. Place butter pieces around the well and chop all ingredients thoroughly with a knife until crumbly. With your hands, knead into a smooth dough and wrap in plastic wrap. Refrigerate for 30 minutes. 


Rinse, halve and pit plums. Roll out dough on a dusted with flour work surface and line buttered tart pan with it, making 3 cm (approximately 1 1/4 inch) edge all around. Sprinkle with  breadcrumbs and prick with a fork several times. Arrange plums, cut side down, on the dough. 


For the crumble: mix butter with flour and sugar and crumble with your hands. Sprinkle over plums. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Remove from oven and cool slightly. Loosen from the pan and serve.