Description
Saftige Zwetschgen auf zartem, buttrigem Boden, gekrönt von knusprigen Zimtstreuseln. Süß-säuerlich, cremig und goldbraun gebacken – ein himmlisch duftender Kuchen mit unwiderstehlichem Biss.
Ingredients
Scale
- 200 g Mehl
- 1 Packung Puddingpulver (Sahnepudding)
- 150 g Butter
- 70 g Zucker
- 1 Ei
- 1 Messerspitze Backpulver
- 500 g Pflaumen (Zwetschgen)
- 120 g Mehl
- 80 g Butter
- 50 g Zucker
- 2 Packungen Vanillinzucker
- 1 TL Zimt
Instructions
- Preheat your oven to 200°C (about 392°F) and prepare a springform pan by greasing it lightly or lining the bottom with parchment paper.
- In a mixing bowl, combine 200 g flour, 1 packet of pudding powder (Sahnepudding), 150 g softened butter, 70 g sugar, 1 egg, and 1 pinch (Messerspitze) of baking powder. Knead the ingredients together thoroughly until a smooth and homogeneous dough forms.
- Evenly press the dough into the bottom of the prepared springform pan, making sure to also press it up the sides to form a rim of about 2-3 cm. This will help prevent the fruit juices from leaking out during baking.
- Wash the Zwetschgen (plums), cut them in half, and remove the pits. Arrange the halved and pitted Zwetschgen, cut side up, closely together on top of the dough base, covering the entire surface.
- For the cinnamon streusel topping, place 120 g flour, 80 g softened butter, 50 g sugar, 2 packets of vanilla sugar, and 1 teaspoon of cinnamon into a clean bowl. Using your hands or a pastry cutter, rub the mixture together until coarse, crumbly streusels form.
- Evenly sprinkle the prepared cinnamon streusel over the layer of Zwetschgen on the cake, ensuring all fruit is well covered.
- Place the pan in the preheated oven and bake the cake at 200°C for about 30 minutes, or until the streusel topping is golden brown and the fruit is bubbling.
- Remove the Zwetschgenkuchen from the oven and allow it to cool in the pan for at least 15–20 minutes before unmolding. Serve the cake slightly warm or fully cooled, optionally with a dollop of whipped cream.
Notes
For a crispier streusel, use cold butter when making the crumb topping. You can switch out Zwetschgen (Italian plums) for other stone fruits such as apricots or cherries if desired. The cake tastes especially delicious when served fresh on the day it’s baked, but it also keeps well for a couple of days covered at room temperature. Adding a handful of chopped nuts to the streusel can add extra crunch and flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
